Orange Cake with Rum-Infused Frosting

Ingredients

For the orange cake

• 1 box prepared vanilla white cake mix
• 3 eggs, whisked
• 1/2 cup vegetable oil
• 1 cup water
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1/2 cup pomegranate seeds, divided
• A couple of 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)
• 1/2 teaspoon kosher salt

Instructions

For the cake

1. Preheat oven 350 degrees.
2. In a bowl combine vanilla cake mix, vegetable oil, eggs, orange juice, rum, and 1/4 cup pomegranates. Mix well.
3. 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.
4. Let the cakes cool completely. Once cooled, cover the tops and the cakes with rum frosting.
5. 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.
6. Garnish the top of the cake with remaining pomegranates and HoneyBell slices.

For the rum frosting

1. In a mixer fitted with a whisk attachment, whisk the butter, confectioners sugar, and salt together.
2. 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.
3. Set aside until ready to spread onto cake.