Butter Rum Pound Cake

• 1 (18 ounce) box butter recipe cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 34 cup water
• 13 cup fat free sour cream
• 14 cup Smart Balance butter spread, melted
• 14 cup rum
• 1 teaspoon orange peel
• 1 cup egg substitute
• 14 cup pecans
• 2 tablespoons powdered sugar

1. Heat oven to 350, or 325 for non-stick or dark colored pans.
2. Prepare a bundt pan or 10 x 4 angel food cake tube pan with cooking spray and flour.
3. Beat cake mix, pudding mix, sour cream, butter, 1/4 c rum, orange peel, and eggs on low speed 30 seconds, then beat at medium speed 2 minutes.
4. Fold in pecans.
5. Spread in pan and bake 40-45 minutes (or 48-52 minutes for dark or nonstick pans) or until a toothpick comes out clean.
6. Cool 15 minutes, then remove from pan and allow to cool completely.
7. Sprinkle with 2 T powdered sugar, if desired.
8. Store loosely covered.

butter, vanilla pudding, water, sour cream, butter, rum, orange peel, egg substitute, pecans, powdered sugar

Taken from www.food.com/recipe/butter-rum-pound-cake-258921 (may not work)