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Rum Cake

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Ingredients
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)
For glaze
  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)
  Cornstarch 1 Tablespoon
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Cake
Drink: 
Alcohol

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