Trifle Raspberry Rum Cake
Layer up this delicious trifle with one of the main ingredients being sponge cake doused in rum for a flavor combination that is out of this world.
Servings
4servings
Passive Time
10minutes
Servings
4servings
Passive Time
10minutes
Ingredients
  • 1/2 of a sponge cake,cubed
  • 2tbs rum
  • raspberry jamjust enough to cover the bottom of each jar
  • 2cups fresh raspberries
  • 1/4cup slivered almonds
  • 1:6 oz box of vanilla pudding
  • whipped cream
Instructions
  1. Using leftover, store bought, or homemade sponge cake, cut into cubes.
  2. In a bowl, add cubed sponge cake and sprinkle with rum and gently toss to combine.
  3. Raspberry jam, vanilla pudding (made according to package), cubed sponge cake, slivered almonds, fresh raspberries, and finally top with whipped cream.
  4. Serve immediately and enjoy!
Recipe Notes

Adapted from: “Joy of Cooking” Cookbook; recipe on page 688

Note that you might have leftover sponge cake, especially if your working with a whole cake.  We were able to find half of a sponge cake available at our market and still had left over sponge cake.