Ingredients:
1 Butter Pecan Cake Mix
1 3.4 ounce package Instant Vanilla Pudding (4 serving)
1/3 cup sour cream
3/4 cup water
2 teaspoons Watkins Rum Extract
1/2 cup glaze
1/2 teaspoon Watkins Rum Extract
1/4 cup chopped pecans
Heat oven to 325 degrees. Grease and flour or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 2 teaspoons rum extract, and eggs on low speed for 30 seconds. Beat on medium speed for 2 minutes. Spread in pan.
Bake 46 to 52 minutes or til toothpick inserted in centeer comes out clean. Cool 15 minutes, remove from pan. Cool completely, about 2 hours.
In small bowl make glaze with 10x sugar and milk. Add 1/2 teaspoon rum extract. Pour over top of cake, allowing to drizzle down the side. Sprinkle with pecans over frosting. Store loosely covered.
16 Servings.
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