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Mini Rum Cakes

 Mini Rum Cakes
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois
6 ServingsPrep/Total Time: 10 min.


  • 2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon rum extract
  • 6 individual round sponge cakes
  • 1-1/2 cups whipped topping
  • Fresh or frozen raspberries


  • In a small bowl, whisk milk and pudding mix for 2 minutes; stir in
  • extract. Let stand for 2 minutes or until soft-set.
  • Place sponge cakes on dessert plates; top with pudding. Garnish with
  • whipped topping and raspberries. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.