• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rum Custard Cake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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

 Directions

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 9x5 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.


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