Rum-Glazed Dried Plum Mini-Cakes

• nonstick cooking spray
• 1 tablespoon all-purpose flour (for dusting pan)
• 12 cup margarine, melted
• 14 cup granulated sugar
• 1 12 cups chopped dried plums
• 12 cup dark rum
• 1 12 cups water, divided
• 12 cup chopped pecans or 12 cup walnuts, toasted
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 ounce) package vanilla instant pudding mix
• 1 cup egg beaters fat-free liquid egg product

1. Preheat oven to 350F
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.
3. Lightly dust with a small amount of flour.
4. Place a small saucepan over medium heat.
5. Combine 1/2 cup of the non-melted margarine with the sugar.
6. When margarine is melted, add the dried plums, rum, and 1/4 cup water.
7. Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently.
8. Drain plum mixture, reserving syrup.
9. In a small bowl, combine drained plums with nuts.
10. Press in bottoms of prepared pans, dividing evenly.
11. In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine.
12. Using an electric mixer, beat on low speed 30 seconds.
13. Increase to medium speed and beat 2 minutes longer.
14. Spoon batter in pans over fruit.
15. 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.
16. Cool in pan 2 minutes.
17. Run thin knife around edges of cakes.
18. Remove from pans and place on a wire rack.
19. Prick top of cakes with toothpick in several areas.
20. Reheat glaze over medium heat and brush over tops and sides of cakes.
21. Cool.
22. *NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.

nonstick cooking spray, flour, margarine, sugar, dark rum, water, pecans, yellow cake, vanilla instant pudding, egg beaters

Taken from www.food.com/recipe/rum-glazed-dried-plum-mini-cakes-163528 (may not work)