Total Time
10mins
Prep 10 mins
Cook 0 mins

Rum cake the easy way! This recipe comes from Rachael Ray. I’m sure brandy or Grand Mariner would be wonderful instead of the rum.

Ingredients Nutrition

Directions

  1. Separate ladyfingers on a work surface.
  2. Using a pastry brush, liberally paint the cake with rum.
  3. Line small glass desert cups or cocktail glasses with cake.
  4. Prepare the instant pudding according to the package directions, using the milk.
  5. Top with heaping spoonfuls of prepared vanilla pudding, about ½ cup per serving dish.
  6. Sprinkle sliced strawberries with sugar and toss to coat.
  7. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate until dessert time.

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