Seven Flavor Pound Cake

• CAKE
• 18 1/2 ounces Duncan Hines yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups milk
• 1 teaspoon lemon extract
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 teaspoon coconut extract
• 1 teaspoon pineapple extract
• 1 teaspoon butter flavor extract
• GLAZE
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon lemon extract
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 teaspoon coconut extract
• 1 teaspoon pineapple extract
• 1 teaspoon butter flavor extract

1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan (I use Baker's Joy Spray).
3. Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
4. Pour batter into prepared Bundt pan.
5. Bake for 38-43 minutes or until cake separates from side of pan.
6. Cool cake.
7. Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
8. Pour glaze over cake.

cake, eggs, vegetable oil, milk, lemon, rum, vanilla, orange extract, coconut, pineapple, butter, sugar, water, lemon, rum, vanilla, orange extract, coconut, pineapple, butter

Taken from www.food.com/recipe/seven-flavor-pound-cake-59055 (may not work)