Best Quick Italian Rum Cake Cups Recipes

Quick & Easy Italian Rum Cake Cups image

Provided by Wishing

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

8 ladyfingers
1 1/2 fluid ounces rum
2 cups prepared vanilla pudding
8 large juicy ripe strawberries, sliced
1 teaspoon sugar
1 (2 ounce) package almonds, sliced (I would toast them next time)
Cool Whip or heavy cream

Steps:

Separate 8 ladyfingers on work area.
Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
Line small glass dessert cups with the ladyfingers.
Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
Sprinkle sliced strawberries with sugar and toss to coat.
Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
Serve, or chill until dessert time.
Enjoy!

Nutrition Facts : Calories 371.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 95.9, Sodium 489.9, Carbohydrate 47.8, Fiber 2.7, Sugar 34.6, Protein 9.7

Quick Italian Rum Cake Cups image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Steps:

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.

Quick Italian Rum Cake Cups image

Provided by @MakeItYours

Number Of Ingredients 6

1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Steps:

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.
Recipe courtesy Rachael Ray