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Quick & Easy Rum Cake Recipe
A reduced calorie, reduced fat recipe.
- The Recipe Rum Cake Ingredients
- 1 box of yellow cake mix, moist variety
- 1 small carton of egg substitute (or use 4 eggs)
- 1/2 cup of water room temperature
- 1/2 cup of canola oil
- 3 Tablespoons of rum extract
- 1/2 cup of chopped pecans
- cooking spray
- The Recipe Rum Cake Glaze Ingredients
- 1/4 cup of light butter
- 1/2 cup of sugar
- 1/2 cup of Splenda
- 2 Tablespoons of rum extract
Mix together the first five ingredients until a smooth batter is accomplished. Spread pecans in the bottom of tube pan that has been sprayed with cooking spray and add the batter. Bake in a preheated 325° oven for about 1 hour or until inserted toothpick removes clean.
To make the glaze, combine all the ingredients except the rum extract and bring to boil until thick. Remove and add rum extract. Next, punch several holes in the top of the warm cake and carefully pour on the glaze, allowing it to filter down into the holes.
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