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Makeover Rum Cake

Total Time

Prep: 15 min. Bake: 40 min. + cooling

Makes

16 servings

Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania
Makeover Rum Cake Recipe photo by Taste of Home

Ingredients

  • 1/2 cup chopped pecans, toasted
  • 1 package yellow cake mix (regular size)
  • 1/2 cup fat-free milk
  • 1/4 cup dark rum
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 2 tablespoons dark rum

Directions

  1. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake.

Nutrition Facts

1 slice: 251 calories, 12g fat (4g saturated fat), 34mg cholesterol, 243mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 2g protein.

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