Pomegranate Orange Cake with Rum Frosting
Ingredients:
For the orange cake:
- 1 box prepared vanilla white cake mix
- 3 eggs (whisked)
- ½ cup vegetable oil
- 1 cup water
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- ½ cup pomegranate seeds (divided)
- Cushman's HoneyBell slices ( for garnish)
For the rum frosting:
- 1 cup unsalted butter (room temperature)
- 5 cups confectioners' sugar
- 3 tablespoons rum (add more if needed)
- ½ teaspoon kosher salt
Instructions:
For the cake:
- Preheat oven 350 degrees.
- In a bowl combine vanilla cake mix, vegetable oil, eggs, orange juice, rum, and 1/4 cup pomegranates. Mix well.
- Divide the batter between two nine-inch cake pans. Bake for about 25 minutes or until you insert a toothpick and it comes out clean.
- Let the cakes cool completely. Once cooled, cover the tops and the cakes with rum frosting. Put one nine-inch frosted cake on top of the other. Then cover the sides of the cake until the whole cake has been covered.
- Garnish the top of the cake with remaining pomegranates and HoneyBell slices.
For the rum frosting:
- In a mixer fitted with a whisk attachment, whisk the butter, confectioners sugar, and salt together.
- Add the rum until well incorporated and the icing is fluffy. If you need to add more rum to make the icing thinner, do so.
- Set aside until ready to spread onto cake.