(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350° F. Lightly prep a 8” x 11” baking pan with Country Crock Plant Butter or line with parchment paper.
In a medium size bowl combine cake mix and ½ cup softened Country Crock® Plant Butter until no lumps remain. Press evenly into the bottom and sides of the prepared baking dish and set aside.
In a large bowl, beat cream cheese and sugar until mixture is smooth. Add custard, cornstarch, cinnamon, nutmeg and salt. Beat until smooth. Slowly beat in melted Country Crock® Plant Butter, vanilla and rum extract.
Pour mixture over the cake base. Bake for 40 to 45 minutes or until the top is golden brown and the cake is almost set. The cake will be a little jiggly when moved.
Let stand for 30 minutes. Serve warm or chilled with whipped Country Crock® Plant Cream and garnish with freshly grated nutmeg.
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