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Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 108 |
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Elegant, unusual, delicious and easier than making from scratch. Also can make this a Five Flavor Pound Cake using coconut, rum, butter, lemon and vanilla extracts for the cake and also for the glaze. Ingredients:
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 |
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 |
Directions:
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.
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