Mini Rum Cakes

6 ingredients
2 steps

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

  1. 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. 2
    Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

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