Imagine a decadent dessert that tantalizes your taste buds without derailing your health goals - this Skinny Lightened Up Rum Cake is your ultimate sweet escape! We've transformed the classic rum cake into a lighter, more waistline-friendly version that doesn't compromise on flavor. With a secret weapon of unsweetened applesauce and a clever twist on traditional ingredients, this cake promises to be the star of your dessert table, delivering all the rich, boozy goodness you crave with fewer calories and maximum satisfaction.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup unsweetened applesauce
- 1/2 cup rum
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup walnuts, chopped
- 1/4 cup water
- 3 large eggs
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, unsweetened applesauce, rum, water, and eggs. Use an electric mixer to blend ingredients on medium speed for 2-3 minutes until the batter is smooth and free of lumps.
- Sprinkle chopped walnuts evenly across the bottom of the prepared bundt pan, creating a decorative nut layer that will become the top of the cake when inverted.
- Carefully pour the cake batter over the chopped walnuts, ensuring an even distribution and smooth surface.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the rum glaze by combining granulated sugar, rum, and water in a small saucepan. Heat over medium heat, stirring constantly until the sugar completely dissolves.
- Once the cake is baked, remove from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a serving plate, gently tapping the bottom to release it from the pan.
- While the cake is still warm, slowly pour the prepared rum glaze over the entire surface, allowing it to soak into the cake.
- Once the cake has completely cooled, dust the top with powdered sugar using a fine mesh sieve for an elegant finish.
- Let the cake sit for at least 1 hour to allow flavors to meld before serving. Can be stored at room temperature, covered, for up to 3 days.
Tips
- • For the most even baking, ensure all ingredients are at room temperature before mixing. • Don't overmix the batter - stop mixing as soon as ingredients are just combined to keep the cake tender. • Use a high-quality rum for the best flavor profile. • To prevent the cake from sticking, use a non-stick bundt pan and grease it thoroughly with butter or baking spray. • Allow the cake to cool slightly before glazing to help it absorb the rum syrup more effectively. • For a nut-free version, you can substitute the walnuts with toasted coconut or simply omit. • Store the cake in an airtight container to maintain moisture and freshness. • For an extra flavor boost, consider adding a teaspoon of vanilla extract to the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
