Rum-Glazed Dried Plum Mini-Cakes

Via the web from Conagra.

• Ready In: 50 mins
• Serves: 12

Ingredients

•  nonstick cooking spray
• 1  tablespoon all-purpose flour (for dusting pan)
• 1⁄2 cup margarine, melted
• 1⁄4 cup granulated sugar
• 1 1⁄2 cups  chopped dried plums
• 1⁄2 cup dark rum
• 1 1⁄2 cups water, divided
• 1⁄2 cup  chopped pecans or 1⁄2 cup walnuts, toasted
• 1 (18 1/4ounce) package  yellow cake mix
• 1 (3 ounce) package vanilla instant pudding mix
• 1  cup  egg beaters  fat-free liquid egg product

Directions

1. Preheat oven to 350°F
2. Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray. Lightly dust with a small amount of flour.
3. Place a small saucepan over medium heat. Combine 1/2 cup of the non-melted margarine with the sugar. When margarine is melted, add the dried plums, rum, and 1/4 cup water.
4. Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently. Drain plum mixture, reserving syrup.
5. In a small bowl, combine drained plums with nuts. Press in bottoms of prepared pans, dividing evenly.
6. In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine. Using an electric mixer, beat on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter in 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.
7. 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 glaze over medium heat and brush over tops and sides of cakes. Cool.
8. *NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.