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rum bundt cake on a white cake stand
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Skinny, Lightened-Up Puerto Rican Rum Cake with Butter Glaze

Skinny, Lightened-Up Puerto Rican Rum Cake with Butter Glaze makes the Caribbean perfect guilt-free dessert perfect for Thanksgiving and Christmas.
Course Dessert
Cuisine American
Keyword healthy rum cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 14
Calories 216kcal

Ingredients

Cake

  • 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

Glaze

  • 3 tbsp butter
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup Don Q rum

Instructions

  • 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.

Glaze

  • 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.
  • Serve!

Notes

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.

Nutrition

Calories: 216kcal