Rum-Glazed Dried Plum Mini-Cakes
Minutes Prep time: 30
Minutes Total time: 60
Servings: 12
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 cup Fleischmann's® Original-stick, divided (1 cup = 2 sticks)
1/4 cup granulated sugar
1-1/2 cups chopped dried plums
1-1/4 cups water, divided
1/2 cup dark rum
1 cup chopped pecans or walnuts, toasted
1 pkg (18.5 oz each) Duncan Hines® Classic Yellow Cake Mix
1 pkg (3.4 oz each) vanilla instant pudding mix
4 large eggs
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 119 mg | 12% |
Carbohydrate | 63 g | 21% |
Cholesterol | 62 mg | 21% |
Total Fat | 23 g | 35% |
Iron | 2 mg | 9% |
Calories | 487 kcal | 24% |
Sodium | 599 mg | 25% |
Protein | 5 g | 10% |
Saturated Fat | 5 g | 23% |
Sugars | 39 g | 4% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
Combine 1/2 cup (1 stick) of the Fleischmann's with sugar in small saucepan over medium heat. When Fleischmann's is melted, add dried plums, 1/4 cup of the water and rum. Increase heat to high and bring to boil, reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently. Drain plum mixture, reserving syrup.
Combine drained plums and nuts in small bowl; evenly distribute into bottoms of prepared pans.
Melt the remaining 1/2 cup (1 stick) Fleischmann's; combine with dry cake mix, dry pudding mix, the remaining 1 cup water and the eggs in large bowl with electric mixer on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter evenly into pans over fruit.
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.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat reserved syrup over medium heat and brush over tops and sides of cakes. Cool completely. Serve with a dollop of Reddi-wip, if desired.
Rum-Glazed Dried Plum Mini-Cakes