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This skinny, lightened-up Puerto-Rican rum cake was my saving grace this past weekend. It was Father’s Day weekend. Every holiday I feel like my friends and family look to me and wonder what I am going to cook up next. I LOVE to prepare a dish that tap dances along the edges of the danger zone. “Danger zone,” because I am guilty of bringing lightened-up food to events without mentioning a word before-hand.
Usually, I bring a typical dish you would normally see at family functions. I almost never mention I “snatched” the recipe and made the dish more suitable for everyone’s waistline. I like to gauge the reactions of others, first. As they are taking bites of what I prepared, I stare directly into their mouths. I watch their eyes, hoping for a smize. I then wait for someone to yell out the dish tastes funny….or that it is missing something. This has yet to happen! At some point, I tell everyone the dish is on the healthier side. I explain what I did to modify the dish, etc.
I am always greeted with the same response: “I do not believe you. This tastes too good.” 🙂 This truly keeps motivated. This motivation continues to fuel my desire to deliver healthy recipes to this blog each and every week.
Cal: 216 Fat: 7G Net Carbs: 36G Protein: 4G
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Grease and flour a bundt cake pan. Sprinkle the pecans throughout. Don’t worry! They will turn out pretty in the end.
Next, combine all of the cake ingredients and beat on high for 2 minutes. Bake for 60 minutes.
I used sugar-free yellow cake mix in this recipe. This was my first time going with sugar-free. Typically, when I create a recipe I brainstorm many different ways I can modify an ingredient, or remove it entirely. With cakes and dessert, sugar is usually the culprit of why the calories and overall grams of sugar are through the roof. After coming up with my first draft of ingredients and reviewing the macros, I noticed a large source of the sugar came from the cake mix.
I planned to add additional sugar to the mix while prepping. Why did the cake mix have so much of it already?! I immediately went on the hunt for reduced-sugar cake mix and stumbled upon a sugar-free yellow cake option. Definitely look into this! I used Pillsbury.
The wonderful folks at Don-Q were kind enough to provide me the rum used for this recipe. I have been able to sample 4 different types of Puerto-Rican rum from Don-Q. Each flavor was unique and absolutely delicious. I chose the Don Q Añejo to create this recipe. Fabulous idea! It pairs wonderfully.
The rum butter glaze is my favorite part of this recipe. Using a cooking brush for the glaze allows it to seep directly into its pores. You can taste the rum in every single bite. I recommend you make your cake well in advance of when you plan to eat it. The longer the cake sits after you glaze, the more your cake will taste of rum.
This cake was such a hit! I suggest this rum for use in your cake. The flavor is potent, but not at all overwhelming.
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Disclosure: I was supplied products in exchange for this post. All opinions are my own.
Skinny, Lightened-Up Puerto Rican Rum Cake with Butter Glaze
- 1 box sugar-free yellow cake mix
- 1/4 cup pecans, chopped
- 4 eggs
- 1 box sugar-free instant vanilla pudding
- 1/2 cup unsweetened applesauce
- 1/2 cup cold water
- 1/2 cup Don Q rum
- 3 tbsp butter
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup Don Q rum
- Preheat oven to 325 degrees.
- Grease and flour a bundt pan.
- Sprinkle the chopped nuts throughout the bottom of the pan.
- Mix all of the cake ingredients in a mixing bowl. Beat the batter for 2 minutes.
- Pour the batter in the pan covering the nuts.
- Bake for 60 minutes.
- Cool the pan on a baking rack for 10-15 minutes.
- Turn the pan over on a serving plate and remove the cake.
- Melt the butter on medium-high heat in a saucepan. Add the water and sugar.
- Boil for 5 minutes. Remove from heat and add the rum.
- Using a cooking brush, spread the glaze over the top of the cake and along the sides.
Nutrition (displayed with net carbs)