Rum custard cake

8 Servings

Ingredients

Quantity Ingredient
1 (3 1/8 oz) pkg vanilla pudding and pie filling mix (not instant)
2½ cup Milk
1 teaspoon Vanilla
1 (10 3/4 oz) prepared loaf pound cake
3 tablespoons Rum or orange-flavored liqueur
1 cup Whipping cream
2 tablespoons Powdered sugar

Directions

Canned fruit (mandarin oranges, pineapple and maraschino cherries) well-drained

Prepare pudding mix according to package directions using 2½ cups milk.

Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake into fifteen ½ inch thick slices. Place on tray or cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon about ⅓ 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.

Source: Pillsbury, Favorite Foods posted by Linda Davis

Related recipes