raspberry rum cake
(1 rating)
No Image
Another one of my favorite raspberry recipe. I've found this one in my mom's book. It is made by Rena Lewis.
►
(1 rating)
yield
10 serving(s)
prep time
1 Hr
cook time
40 Min
Ingredients For raspberry rum cake
- BAKE A WHITE CAKE YOUR CHOICE: IN 2 8-INCH ROUND CAKE PAN
-
1 jarraspberry preserves
-
1 lgpackage vanilla instant pudding
-
2 2/3 cmilk
-
1/3 crum
-
1 smtub cool whip
-
1small bag chopped nuts your choice
How To Make raspberry rum cake
-
1Bake white cake of your choice in 2 8-inch round pans, that you have greased and floured. When cool remove from pans and split each round in half to make four slices. Sprinkle with some rum BUT NOT FROM THE 1/3 CUP called for IN INGREDIENTS.
-
2Then spread raspberry jam as well as you can over each slice. But not on top layer.
-
3Mix pudding with milk and rum. Then spread pudding mixture on each three layers, again leaving top of cake untouched. Stack all four layers together and top with cool whip. sprinkle nuts of your choice on top of cake. Keep unused cake in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT