Healthy Rum Cake From Box Cake 2025
This healthier rum cake starts with a simple box mix and transforms into an indulgent, tender dessert with the help of Greek yogurt, applesauce, and a rich rum glaze. Elegant enough for holidays, easy enough for busy bakers.
Equipment
- Bundt Pan
- Saucepan
- Electric Mixer
Ingredients
Cake Batter
- 1 box yellow cake mix 15.25 oz
- 1 box sugar-free instant vanilla pudding 3.4 oz
- 4 large eggs
- 1/2 cup plain Greek yogurt instead of oil
- 1/2 cup unsweetened applesauce
- 1/2 cup light rum
- 1/2 cup water
Rum Glaze
- 1/2 cup unsalted butter
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup light rum
- 2 tbsp water
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, combine cake mix, pudding mix, eggs, Greek yogurt, applesauce, rum, and water. Mix for 2–3 minutes until smooth.
- Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack or serving plate.
- To make the glaze: melt butter in a saucepan over medium heat. Add coconut sugar, water, and rum. Stir until sugar dissolves and glaze is smooth (about 2–3 minutes).
- While the cake is warm, spoon or brush the glaze slowly over the cake, allowing it to soak in. Pour in stages for best absorption.
Notes
Optional: Add chopped nuts to the pan before pouring in batter. For a spiced version, include cinnamon and nutmeg in the mix. For alcohol-free, use rum extract mixed with water. Store covered at room temp for up to 4 days or freeze in slices for longer storage.