Ingredients for Rum Cake
- 24-30 rectangular cookies (graham crackers or shortbread)
- 1 cup milk
- 1/2 cup dark rum (adjust to taste)
- Vanilla Pudding Mix
- Chocolate Pudding Mix
- Whipped cream, for topping
- Maraschino Cherry
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How to Make Rum Cake
- In a shallow dish, whisk together 1 cup milk and 1/2 cup dark rum. (Adjust rum quantity to taste preference).
- Dunk 24-30 rectangular cookies (such as graham crackers or shortbread) one at a time in the rum milk mixture, ensuring they are thoroughly moistened but not soggy. Set aside.
- Line the bottom of a 9x12 inch glass baking dish with a single layer of the rum-soaked cookies.
- Spread 1 (3.4 ounce) package of prepared vanilla pudding evenly over the cookie layer.
- Repeat layers 2 and 3: Add another layer of rum-soaked cookies, followed by 1 (3.4 ounce) package of prepared chocolate pudding.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
- Cut into 12 squares. Top each square with a dollop of whipped cream and a maraschino cherry before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
11g
Carbs
7g
