Rum Cake Trifle

If you read my previous blog post under desserts, you know I am NOT big on sweets and prefer my desserts with fresh fruits in them with a few exceptions. Do not like your desserts overly sweet? Then you will love this rum cake trifle recipe…. can we say summer dessert goals?!

It is simply amazing!

Trifle is an English dessert that traditionally consists of sponge cake soaked in brandy, sherry, or white wine. The layers usually consist of cake, custard, fruit pieces, jelly, and cream. I came up with my delicious version of this dessert that is quick and easy to make yet looks so beautiful and elegant to the eyes. If you are having guests over during the summertime, this is the perfect dessert to serve!

You can use any fresh fruits of your choice. I went with some of my favorites, strawberry, blackberry, and kiwi. Have fun making this dessert treat and utilize what you have in your fridge. It is that simple! You can even add mangoes for a tropical taste.

I like how easy it is to use the whipped cream as a layer BUT you can also add custard as well for a one-of-a-kind experience. The pound cake cubes have a hint of rum that is sure to wow your guest!

I used Watkins Rum extract in my cake, but you can use any rum of your choice. I also love to add two thin layers of guava jam at the bottom and the top of the trifle as the cake and fruits of choice is not overly sweet.

Jam however can be sweet so use this in moderation. I love Guava flavor, but you can also try strawberry. For the top layer add a bit of water to loosen up the jam so that you can pour a bit on top…OMG so good!

You will need to try this easy recipe.

The cake is moist and delicious, and the whip cream is homemade. Homemade whip cream only requires two ingredients if you can whip it up real quick go with homemade.

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Rum Cake Trifle

  • Author: FoodieNotAChef


This Rum Trifle is dangerously YUMMY!!! Perfect dessert for summertime



Pound Cake Layer, baked and cooled  

  • 1 lb. self-rising flour
  • 1 lb. butter 
  • 1 lb. sugar 
  • 8 large eggs
  • 8 oz sour cream
  • 2 ½ tbsp Watkins’s rum extract 
  • 2 tbsp Guava jam  

Fruit Layer  

  • Sliced Strawberries 
  • Sliced Kiwi 
  • Sliced blackberry   

Whipped Cream  

  • 1 1/2 cup heavy cream
  • ½ cup powdered sugar   

Helpful Kitchen Tools 



Cake Layer

  1. Preheat oven to 350 degrees.
  2. Mix sugar and butter for 25 minutes. Add Sour cream and mix for 1 minute. Add eggs and slowly incorporate flour. Add rum. Using a kitchenAid or hand mixer mix all ingredients together on high for about 3 minutes making sure to incorporated well. DO NOT OVER MIX. 
  3. Bake for 30 minutes then reduce heat to 320 degrees for 10 minutes. 
  4. Stick a fork in cake. If it comes out clean, then it is ready. If it is still wet bake for an additional 5-10 minutes. 
  5. You probably will not use the entire cake. Place guava jam on top of desired amount of cake then cut into cubes. 

Fruit Layer

  1. Dice fruits to your liking. 

Whip Cream

  1. Whisk together heavy cream and powdered sugar on high speed until the mixture takes a stiff form. Be sure not to over mix.


  1. Add whipped cream to bottom layer, add cake cubes then add fruits. Repeat the layers once more then top with guava jelly. 
  • Category: Dessert

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