Mini Rum Cakes

Name: Mini Rum Cakes
Prep time: 10 min
Total 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

Total Time Prep/Total Time: 10 min.

Yield 6 servings

Test Kitchen Approved

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

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.

Recipe Creator