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Light Rum Cake

Light Rum Cake
This Recipe Is:

WebMD Recipe

Ingredients
Prep: 20 minutes | Cook: 1 hour 5 minutes | Total Time: 1 hour 25 minutes
  • 2/3 cup
    pecans or walnut pieces
  • 1 box
    yellow cake mix, with or without pudding in the mix
  • 1 large
    egg, higher omega-3 egg if available
  • 1/2 cup
    egg substitute
  • 1/3 cup
    pineapple juice
  • 1/2 cup
    fat free sour cream
  • 1/2 cup
    dark rum, plus 2 tablespoons
  • 2 tablespoons
    whipped butter or margarine, with 8 grams of fat per tablespoon
  • 1/2 cup
    dark rum
  • 1/3 cup
    granulated sugar
  • 1/3 cup
    sugar substitute, if you don’t want to use a sugar substitute, just increase the sugar to 1/2 cup
Instructions

  1. Preheat oven to 325°F. Coat a 10-inch tube pan or 12-cup Bundt pan with canola cooking spray. Sprinkle the nuts over the bottom of the pan.

  2. In a large mixing bowl, combine the remaining cake ingredients (cake mix, egg, egg substitute, pineapple juice, sour cream, dark rum) and beat on medium speed until well blended. Pour the batter over the nuts in prepared pan.
  3. Bake in the center of oven for about 50-60 minutes or until cake tester inserted in center comes out clean. Let the cake cool completely, and then invert it onto a serving plate.
  4. To make the glaze, melt the butter in a small, nonstick saucepan. Away from the heat, stir in 1/2 cup rum, 1/3 cup sugar, and 1/3 cup sugar substitute. After you’ve stirred the mixture, put back on the stove over medium heat and bring to a gentle boil. Continue to gently boil, stirring constantly, for about 4 minutes. Let cool for about 5 minutes.
  5. Prick the top of the cake all over with a skewer or large barbecue fork. Slowly spoon or pour the glaze evenly over the top. You can spoon or brush some of the glaze that drips off onto the sides of the cake.

Reviewed July 16, 2012

© 2012 WebMD, LLC. All rights reserved.

Nutritional Information
Makes: 16 servings
  • Calories215
  • Protein4 g
  • Carbohydrates32 g
    • Dietary fiber1 g
  • Fat8 g
    • Saturated fat1.5 g
  • Cholesterol19 mg
  • Sodium245 mg
  • Calories from Fat33%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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