2 ratings

Rum-Glazed Dried Plum Mini-Cakes

Boxed cake mix doesn't have to be boring
Rum-Glazed Dried Plum Mini-Cakes
Courtesy of Ready Set Eat

Enhance boxed cake mix with these liqueur cakes that are complimented with rum and a plum and nut glaze. 

Recipe courtesy of Ready Set Eat

Ready in
1 h
30 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 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.

Cool completely.

Serve with a dollop of Reddi-wip, if desired.