Mini Rum Cakes
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:
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Ingredients for - Mini Rum Cakes

1. 2 cups cold 2% milk -
2. 1 package (3.4 ounces) instant vanilla pudding mix -
3. 1 teaspoon rum extract -
4. 6 individual round sponge cakes -
5. 1-1/2 cups whipped topping -
6. Fresh or frozen raspberries -

How to cook deliciously - Mini Rum Cakes

1. Stage

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. Stage

Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

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