If you are lacking coconut rum in your liquor cabinet, feel free to use any other type of rum or flavored spirits in this basic cake recipe. You’ll get a delicious, moist cake any way you make it. Don’t worry about the calories. They dissolve in your mouth with each bite.
15.25 oz. box yellow cake mix
3.4 oz. box instant vanilla pudding
4 large eggs
½ cup water
½ cup vegetable oil
½ cup coconut rum
1 cup chopped walnuts
1 cup powdered sugar
3 Tbsp. coconut rum
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, water, oil and rum in a large bowl. Using an electric mixer, beat on low for 1 minute and on medium for 2 minutes more.
Grease and flour a 12-cup Bundt pan. Sprinkle chopped nuts on the bottom. Pour batter evenly on top. Bake for 50 to 60 minutes on center rack or until toothpick test comes out clean. Remove from oven and cool pan on a wire rack for 20 minutes. Run a knife along edges to loosen cake and then invert onto plate.
Mix glaze in small bowl and drizzle over cake. After cake completely cools, cover and keep at room temperature until ready to serve.
Leftovers may be stored in the refrigerator or frozen for later use.
2 egg whites
1-1/3 cup water
8 oz. low fat plain yogurt
15.25 oz. box Devil’s Food cake mix
1/2 cup unsweetened cocoa powder
2 tsp. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, combine egg whites, egg, water, and yogurt. In a large mixing bowl, blend cake mix and cocoa. Beating at low speed, add liquid mixture to dry ingredients. Blend well.
Pour batter into greased and floured fluted tube pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on rack. Invert cake onto plate. Dust with powdered sugar. Slice and serve.
Preheat oven to 350 degrees. In a small bowl, cream butter and sugar, then add flour in small batches until mixture is blended. Press into an ungreased 8-inch square baking dish. Bake for 15 to 20 minutes or until slightly browned. Meanwhile, in a separate bowl, beat the filling ingredients until frothy. Pour over crust.
Bake for 10 to 15 minutes or until set. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve. Makes 16 lemon bars.
1-1/2 cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg
Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.