Recipe courtesy of Rachael Ray

Quick Italian Rum Cake Cups

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings, with leftover pudd
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Ingredients

Directions

  1. 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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