Seven Flavor Pound Cake - cooking recipe

Ingredients

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

Preparation

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.