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RUM-GLAZED DRIED PLUM MINI-CAKES

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 12
INGREDIENTS
  • PAM® Baking Spray
  • 1 1 cup = 2 sticks cup Fleischmann's® Original-stick, divided
  • 1/4 cup granulated sugar
  • 1-1/2 cups chopped dried plums
  • 1-1/4 cups water, divided
  • 1/2 cup dark rum
  • 1 cup chopped pecans or walnuts, toasted
  • 1 pkg (18.5 oz each) yellow cake mix
  • 1 pkg (3.4 oz each) vanilla instant pudding mix
  • 4 large eggs
DIRECTIONS

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.