The best delicious Rum Custard Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum Custard Cake recipe today!
Hello my friends, this Rum Custard Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rum Custard Cake is amazingly delicious, and addictive, everyone will be asking for more Rum Custard Cake.
What Makes This Rum Custard Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum Custard Cake.
Ready to make this Rum Custard Cake Recipe? Let’s do it!
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1 (3 1/8 oz) pkg vanilla
-pudding and pie filling mix
-(not instant)
2 1/2 c Milk
1 ts Vanilla
1 (10 3/4 oz) prepared loaf
-pound cake
3 tb Rum or orange-flavored
-liqueur
1 c Whipping cream
2 tb Powdered sugar
Canned fruit (mandarin oranges, pineapple and maraschino cherries)
well-drained
Prepare pudding mix according to package directions using 2 1/2 cups
milk.
Add vanilla, cool. Line 9×5 inch loaf pan with plastic wrap. Cut
pound cake into fifteen 1/2 inch thick slices. Place on tray or
cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in
prepared pan. Spoon about 1/3 of pudding over cake; repeat layers
twice. Cover with plastic wrap; place weight on top of layers*.
Refrigerate several hours or overnight. Invert onto serving plate;
remove plastic wrap. In small bowl, whip cream with powdered sugar
until stiff peaks form. Frost cake with whipped cream. Arrange fruit
around cake. 8 servings
*Tip: a large unopened can of fruit makes a good weight.
Yields
8 Servings
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