Real Recipes From Real Home Cooks ®

mini chocolate raspberry rum cakes

(10 ratings)
Blue Ribbon Recipe by
Lisa Cox
blountville, TN

These are always a big hit with family and friends. They make great gifts too.

Blue Ribbon Recipe

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

— The Test Kitchen @kitchencrew
(10 ratings)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For mini chocolate raspberry rum cakes

  • 1 box
    Devil's food cake mix (15.25 oz)
  • 4 lg
  • 1 box
    chocolate instant pudding (3.9 oz)
  • 2/3 c
    raspberry rum
  • 2/3 c
  • 1/2 c
    vegetable oil
  • 1 c
    raspberry preserves
  • 1/2 c
    raspberry rum
  • 1/2 c
    powdered sugar
  • 1 pt
    fresh raspberries

How To Make mini chocolate raspberry rum cakes

  • Cake ingredients mixed together.
    Mix together the first 6 ingredients.
  • Batter poured into mini Bundt pan.
    Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
  • Cakes baking in the oven.
    Bake at the 350 for 45 minutes.
  • Raspberry preserves and rum in a saucepan.
    While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
  • Raspberry glaze poured over cakes.
    When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
  • Powdered sugar sprinkled over cakes.
    Then top with powder sugar and raspberry.
  • Inside of the Mini Chocolate Raspberry Rum Cakes.