Makeover Rum Cake
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
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum
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.
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.
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.
Recipe found here: Makeover Rum Cake