| Level: | Easy |
| Total: | 56 min |
| Prep: | 10 min |
| Inactive: | 45 min |
| Cook: | 1 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 3/4 cup confectioners’ sugar
- 3/4 teaspoon imitation rum extract
- 3 tablespoons water
- 1/2 cup raspberry jam
- 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
- 3 containers (4 ounces each) refrigerated prepared vanilla pudding
- Fresh raspberries, for garnish
Instructions
- Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners’ sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 459 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 4 g |
| Cholesterol | 53 mg |
| Sodium | 304 mg |
Reviews
Perfect!!!!
I made this recipe after being asked to bring a dessert at the last minute to a family gathering. I made it in 15 minutes! It was a huge hit! I followed the recipe for the most part but I used a pound cake from my grocery store’s bakery section. I also added a light layer of frozen whipped topping, thawed. I didn’t have raspberry jam so I used boysenberry instead. Using the refrigerated prepared vanilla pudding cups helped with making this so quickly.
One of my family members loved the rum sauce so much, she said it tasted like a butterscotch hard candy.
I know I will be asked to make this recipe again and again.
One of my family members loved the rum sauce so much, she said it tasted like a butterscotch hard candy.
I know I will be asked to make this recipe again and again.
I had this recipe at a friends house and just had to make it. I used the French vanilla instant pudding, not the cup kind and I used real rum. I put both raspberry’s and blueberry’s on top. I know you should use custard for a real trifle, but this is designed to be easy and quick, right? Just Enjoy!
To me this is not really a trifle. A trifle needs time for the flavors to blend and come together. Throwing some cubed pound cake, jam and store-bought pudding together does not a trifle make. I think I’ll stick to the traditional English trifle recipe handed down from my mom.
For visual appeal 5 stars. Otherwise, way too sweet. Raspberry jam jells up and is very sweet. I’d try another trifle recipe, but presented same way.
Add a splash of Chambord Liqueur on top — oh so decadent!
I made this for my family and guests and they just loved it! They are asking for it again this year!
I loved this recipe. I made it for a special dinner with some old friends, and it went over very well. The rum extract is wonderful, but if you do not like that taste, use raspberry.
Really good and quite simple to make. It has many different flavors in it. I found that the addition of strawberries on top instead of raspberries was very good as well. Very rich.
This is a MUST TRY recipe. It was SUPER easy and my guests thought I spent all day making it. SO GOOD! Would make over and over again. 😉
I give this not just 5 stars but 10!!!
ML