Rum-Glazed Dried Plum Mini-Cakes Recipe

Name: Rum-Glazed Dried Plum Mini-Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 tablespoon all-purpose flour (for dusting pan); ½ cup margarine, melted; ¼ cup granulated sugar; 1 ½ cups chopped dried plums; ½ cup dark rum; 1 ½ cups water, divided; ½ cup chopped pecans or ½ cup walnuts, toasted; 1 (18 1/4 ounce) package yellow cake mix; 1 (3 ounce) package vanilla instant pudding mix; 1 cup egg beaters fat-free liquid egg product

Servings: persons

nonstick cooking spray
1 tablespoon all-purpose flour (for dusting pan)
½ cup margarine, melted
¼ cup granulated sugar
1 ½ cups chopped dried plums
½ cup dark rum
1 ½ cups water, divided
½ cup chopped pecans or ½ cup walnuts, toasted
1 (18 1/4 ounce) package yellow cake mix
1 (3 ounce) package vanilla instant pudding mix
1 cup egg beaters fat-free liquid egg product

1
Preheat oven to 350F
2
Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray.
3
Lightly dust with a small amount of flour.
4
Place a small saucepan over medium heat.
5
Combine 1/2 cup of the non-melted margarine with the sugar.
6
When margarine is melted, add the dried plums, rum, and 1/4 cup water.
7
Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently.
8
Drain plum mixture, reserving syrup.
9
In a small bowl, combine drained plums with nuts.
10
Press in bottoms of prepared pans, dividing evenly.
11
In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine.
12
Using an electric mixer, beat on low speed 30 seconds.
13
Increase to medium speed and beat 2 minutes longer.
14
Spoon batter in pans over fruit.
15
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
16
Cool in pan 2 minutes.
17
Run thin knife around edges of cakes.
18
Remove from pans and place on a wire rack.
19
Prick top of cakes with toothpick in several areas.
20
Reheat glaze over medium heat and brush over tops and sides of cakes.
21
Cool.
22
*NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 1 tablespoon all-purpose flour (for dusting pan), ½ cup margarine, melted, ¼ cup granulated sugar, and more.

Yes, Rum-Glazed Dried Plum Mini-Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rum-Glazed Dried Plum Mini-Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions