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Makeover Rum Cake Recipe
Makeover Rum Cake Recipe photo by Taste of Home

Makeover Rum Cake Recipe

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Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 1/2 cup chopped pecans, toasted
  • 1 package yellow cake mix (regular size)
  • 1/2 cup fat-free milk
  • 1/4 cup dark rum
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 2 tablespoons dark rum

Nutritional Facts

1 slice equals 251 calories, 12 g fat (4 g saturated fat), 34 mg cholesterol, 243 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.


  1. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.
Originally published as Makeover Rum Cake in Healthy Cooking October/November 2010, p21

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Reviewed Apr. 11, 2015

"our favorite cake"

Reviewed Jan. 7, 2014

"I made this rum cake for my family on new years eve, and it taste so good so i made another one the week after for my best friend she wanted the recipe so i shared the website with her.:-)"

Reviewed Dec. 29, 2013

"I made this cake for the first time and it turned out great! I followed the recipe exactly as written only using 2% milk instead of fat-free. I will definitely make this again!"

Reviewed Jun. 21, 2011

"So good and so easy!"

Reviewed Feb. 2, 2011

"I made this several times over the holidays and each time there was nothing left over to take home. Also, no one knew it the healthy version. Once, I mention that I had people asking me for the recipe."

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