• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    30M

    Cook Time

    60M

    Total Time

    60M

    Serves

    12

    Ingredients

    • PAM® Baking Spray
    • 1 cup Fleischmann's® Original-stick, divided (1 cup = 2 sticks)
    • 1/4 cup granulated sugar
    • 1-1/2 cups chopped dried plums
    • 4 large eggs
    • 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
    • 1-1/4 cups water, divided

    Directions

    1. 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.
    2. 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.
    3. Combine drained plums and nuts in small bowl; evenly distribute into bottoms of prepared pans.
    4. 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.
    5. 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.
    6. 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.