Skinny Puerto Rican Rum Cake
Ingredients
The Cake
-
1
box
sugar-free yellow cake mix
-
¼
cup
pecans, chopped
-
4
pieces
eggs
-
1
box
sugar-free instant vanilla pudding
-
½
cup
unsweetened applesauce
-
½
cup
cold water
-
½
cup
Don Q rum
The Glaze
-
3
tablespoons
butter
-
½
cup
water
-
½
cup
sugar
-
½
cup
Don Q rum
Instructions
- Preheat the oven to 325°F.
- Grease and flour a bundt pan and sprinkle the chopped pecans in the bottom.
- In a mixing bowl, combine all cake ingredients and beat for 2 minutes.
- Pour the batter into the prepared pan over the nuts.
- Bake for 60 minutes.
- Cool the cake in the pan for 10-15 minutes before inverting onto a serving plate.
- For the glaze, melt the butter in a saucepan over medium-high heat, then add water and sugar.
- Boil the mixture for 5 minutes, remove from heat, and stir in the rum.
- Brush the glaze over the top and sides of the cake before serving.
Nutrition Facts (estimated)
Servings
14
Calories
216
Total fat
7g
Total carbohydrates
36g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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