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Mini Rum Cakes Recipe

Mini Rum Cakes Recipe

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. YIELD:6 servings


  • 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


  • 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. Yield: 6 servings.

Nutritional Facts

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

Reviews for Mini Rum Cakes

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hbaseley User ID: 3311639 136147
Reviewed 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 User ID: 6640791 85801
Reviewed 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 User ID: 1177040 143107
Reviewed Mar. 20, 2011

"Simple. Delicious with strawberries or rasberries."

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