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Mini Rum Cakes

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Total Time
Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Dona Hoffman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

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Test Kitchen Approved

Mini Rum Cakes

3 reviews
Prep Time 10 min
Yield 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
Text Ingredients

Directions

  1. In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.
  2. 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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