|For cake batter|
|Grape nut cereal||3⁄4 Cup (12 tbs)|
|Light cake mix||18 1⁄4 Ounce (1 Package, Lovin Lites Pillsbury / Betty Crocker)|
|Instant vanilla pudding||3 3⁄4 Ounce (1 Package)|
|Egg beaters||4 (1 Cup)|
|Cold water||1⁄2 Cup (8 tbs)|
|Liquid butter buds/1/2 cup promise ultra fat free margarine||1⁄2 Cup (8 tbs)|
|Dark rum/2 teaspoon rum extract||1⁄2 Cup (8 tbs)|
|Liquid butter buds||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar/1/4 cup sugar plus 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
|Brown sugar/1/4 cup brown sugar plus 1 teaspoon sweet 'n low brown||1⁄2 Cup (8 tbs)|
Preheat oven to 325°F.
Spray a bundt pan with a non-fat cooking spray.
Sprinkle Grape-Nuts cereal over bottom of pan.
Mix cake ingredients together.
Pour batter over Grape-Nuts cereal.
Bake 45 minutes to one hour.
Cool and invert on serving plate.
Glaze: In a small saucepan combine liquid Butter Buds, cornstarch, water, and sugars.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Prick top of cake and spoon glaze over top and sides until glaze is used up.
You can serve this cake with a dollop of Dream Whip on top.