BETTY CROCKER RUM CAKE RECIPE RECIPES

HOT BUTTERED RUM SAUCE RECIPE - BETTYCROCKER.COM

Hot Buttered Rum Sauce Recipe - BettyCrocker.com image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 5 minutes

Yield 32

Number Of Ingredients 4

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

Steps:

Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 75 , CarbohydrateContent 5 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 4 g, ServingSize 1 Tablespoon, SodiumContent 30 mg

PIñA COLADA CAKE RECIPE - BETTYCROCKER.COM

Piña Colada Cake Recipe - BettyCrocker.com image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350 , CarbohydrateContent 52 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 36 g, TransFatContent 2 g

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HOT BUTTERED RUM SAUCE RECIPE - BETTYCROCKER.COM

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