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1 15 1/2-oz can French vanilla pudding
1 tbsp light rum
1/2 c heavy cream, whipped
1 box yellow cake mix
Powdered sugar

For filling, mix pudding and rum; fold in whipped cream.

Prepare cake mix according to package instructions; place in paper-line muffin tins. Bake according to package instructions; cook thoroughly. Cut circle from center of each cupcake with center section of doughnut cutter; scoop out some of the cake. Spoon filling into center of each cupcake; replace cakecircle. Sprinkle each with powdered sugar. Yield: 24 cupcakes.