Baba Au Rhum

SERVES: 12

CHILL TIME: 1 Hr

These rum soaked mini cakes have a rich history that takes them all the way to France! Our easy Baba Au Rhum recipe takes a few shortcuts to make you a star "from scratch" baker, without the hard work!

What You'll Need

1 (18-1/2-ounce) package yellow cake mix, batter prepared according to the package directions
1 (4-serving) package instant vanilla pudding mix
1 1/2 cup cold milk
1 cup water
1 cup sugar
1/2 cup light rum
1 cup frozen whipped topping, thawed
12 maraschino cherries

What to Do

Preheat oven to 350 degree F. Bake batter, without paper liners, according to package directions for 2 dozen cupcakes; let cool. (See note below.)
Meanwhile, in a medium bowl, whisk pudding mix and milk 1 to 2 minutes, or until thickened. Cover pudding; chill.
In a small bowl, combine water, sugar, and rum, stirring until sugar is dissolved; set aside.
When cupcakes are completely cooled, place 12 in a 9" x 13" baking dish. Slowly pour rum mixture over the tops, allowing liquid to soak into cupcakes. Cover and chill 1 to 2 hours. Remove cupcakes from rum mixture and place upside down on a serving platter.
Using a knife, make 2 cuts halfway through each cupcake, forming an "X." Spoon pudding evenly over cuts in each cupcake, opening up cupcakes a bit. Top each with a dollop of whipped topping and a cherry. Serve, or cover and chill until ready to serve.

Note

Since the batter makes 24 cupcakes, and you'll only need 12 for 1 batch of this recipe, you can freeze the remaining 12 cupcakes for your next batch of Baba Au Rhum.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 389
Calories from Fat 116
Total Fat 13g 20 %
Saturated Fat 3.9g 19 %
Trans Fat 0.0g 0 %
Protein 4.5g 9 %

Amount Per Serving % Daily Value *
Cholesterol 68mg 23 %
Sodium 341mg 14 %
Total Carbohydrates 58g 19 %
Dietary Fiber 0.2g 1 %
Sugars 42g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

whosyournana 96222 26

Sep 13, 2015

had a recipe similar to this in the 60s. added to rum mixture was 1 Tblsp orange zest, and boiled gently to reduce syrup by half. baked them in the old time PAPER coffee cups making a taller cake, but still delicious and moist. they were named "Orange Babas"

zevy17

Mar 27, 2013

I made these for a party, and everyone loved them! note: I used all 24 cupcakes and still had a lot of extra rum mixture in my pan, so next time I would make less of the rum mixture.