Butter Pecan Orange Cake

Adapted from: Betty Crocker

INGREDIENTS

1 box Betty Crocker SuperMoist butter pecan cake mix

1 box french vanilla instant pudding mix

3/4 cup of water

1/3 cup sour cream

1/4 cup butter, softened

4 eggs

zest from one orange

1/2 cup Betty Crocker Rich and Creamy vanilla frosting

DIRECTIONS

Heat over to 325 degrees.

Grease and flour bundt cake pan.

In a large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter and eggs on low speed for 30 seconds. Beat on medium speed for 2 minutes. Mix in orange zest. Spread batter in pan.

Bake cake 46-52 minutes (mine took an extra 15 minutes) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.

In a small microwavable bowl, microwave frosting on medium for 15 seconds. Pour over top of cake, allowing some to drizzle down the side.