Seven Flavor Pound Cake Recipe #59055
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.
by mandabears
53 min | 10 min prep
1 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
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan (I use Baker's Joy Spray).
- Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
- Pour batter into prepared Bundt pan.
- Bake for 38-43 minutes or until cake separates from side of pan.
- Cool cake.
- Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
- Pour glaze over cake.
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5 stars