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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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cake: 238 calories, 7g fat (5g saturated fat), 34mg cholesterol, 320mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 4g protein.

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Reviews

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Average Rating:
  • hbaseley
    Jul 3, 2014

    My 10 year old picked this recipe to try making dessert. I think it's an excellent recipe for beginners, however she was the only one in the house who liked it. Might have been better without the store-bought sponge cakes, but I won't make again.

  • Ellie8
    Feb 18, 2013

    This is quick and easy to make, but not outstanding in taste, even after I brushed rum on the cakes. I probably won't make it again.

  • dhofft
    Mar 20, 2011

    Simple. Delicious with strawberries or rasberries.