Recipe courtesy of Rachael Ray
Quick Italian Rum Cake Cups
Total:
10 min
Active:
10 min
Yield:
4 servings, with leftover pudd
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings, with leftover pudd
Level:
Easy

Ingredients

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.

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