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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