- PAM® Baking Spray
- 1 Cup Fleischmann's® Original-stick, divided (1 cup = 2 sticks)
- 1/4 Cup granulated sugar
- 1-1/2 Cup chopped dried plums
- 1-1/4 Cup 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
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.
Serve with a dollop of Reddi-wip, if desired.