Enjoy a delicious rum cake with less sugar and fewer calories but all the delicious flavor of a traditional rum cake.
Pin Rum Cake here.
First things first – let’s put our cards on the table. I used a cake mix and a box of pudding. Now pick yourself off the floor and let me explain. You see it all started with a delicious rum cake made by my cousin-in-law. Every Christmas he brings us the most delectable, rum soaked cake. In fact he brings two. One gets hidden in the refrigerator for our family to enjoy and the other is served to our guests. They are none the wiser. Don’t tell them.
His rum cake is always a huge hit. Consequently we never have leftovers. Finally I got around to asking for the recipe. I simply cannot enjoy this delicious rum cake only one time a year. That is much too long of a time to be deprived of this moist rum cake. When I got the recipe, I was shocked to see he used a cake mix and pudding mix. Usually I can detect a cake made with a boxed mix with the very first bite. Not this time. What I taste is rum and lots of it.
When I finally got around to lightening the cake, I did think about making a yellow cake from scratch. Almost immediately I decided against it. I would have needed to use a lot of ingredients to substitute for both the cake mix and the pudding mix. In addition, there are some decent cake mixes out there now made with real ingredients. So that is exactly what I did. Next I set about lightening the cake. To begin with, I substituted Greek yogurt for oil in the cake batter.
Next I looked at the rum glaze. The original recipe uses a stick of butter and a cup of sugar. After talking with my cousin, I found he did not use all the glaze. Bingo! I have found my second and third reduction. I decreased the sugar and the butter. However, I kept most of the rum. It is a rum cake after all. You want that deep rum flavor. So here it is my lightened Rum Cake with Pecans. Rather than waiting until Christmas, make it for your Dad for Father’s Day.
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Rum Cake with Pecans
- ½ cup rum
- 1 cup chopped pecans
- 1 pkg. yellow cake mix
- 1 3 ½ oz pkg. instant sugar free vanilla pudding mix
- 4 eggs room temperature
- ½ cup non-fat Greek yogurt
- ½ cup cold water
- 1/2 cup Rum
- 2 tbsp unsalted butter
- 1/4 cup sugar
- ¼ cup water
Preheat oven to 325º˚F.
Spray a 12-cup bundt pan or 10-cup tube pan with non-stick baking spray.
Sprinkle nuts over bottom of pan.
In a large mixing bowl, combine cake mix, pudding mix, eggs, rum, yogurt and water.
Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes.
Pour batter over nuts.
Bake 1 hour or until a skewer inserted into the cake comes out clean.
Cool 15 minutes.
Melt butter in saucepan.
Stir in sugar, water and rum. Bring to a boil and continue to boil 5 minutes, stirring constantly.
Remove from heat.
Prick the cake with a fork. (while still in pan)
Spoon and brush half of glaze evenly over the top and sides. Allow cake to absorb glaze.
Invert cake onto a plate. Prick top of cake and spoon remaining glaze over the top.
I calculated 9 Weight Watcher Smartpoints.
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Happy Healthy Eating,
But wait, there is more. Check out these deliciously, lightened cake recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.