Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Quick Italian Rum Cake Cups

Serve with Chicken Piccata Pasta, Baby Spinach and Chick Pea Salad, and Emmanuel's Baked Artichoke Hearts.

Serve with Chicken Piccata Pasta, Baby Spinach and Chick Pea Salad, and Emmanuel's Baked Artichoke Hearts.

Ingredients

  • 1 package lady fingers or 4 individual serving store-bought sponge cakes
  • 3 ounces rum
  • 2 cups vanilla instant pudding, prepared to package directions or 4 servings store-bought prepared vanilla pudding
  • 8 strawberries, sliced
  • 1 teaspoon sugar
  • 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Preparation

Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

Ingredients

  • 1 package lady fingers or 4 individual serving store-bought sponge cakes
  • 3 ounces rum
  • 2 cups vanilla instant pudding, prepared to package directions or 4 servings store-bought prepared vanilla pudding
  • 8 strawberries, sliced
  • 1 teaspoon sugar
  • 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Directions

Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

Tags:30 Minute Meals, desserts, fruit, no-cook, Quick + Easy, undoRS