Baba Au Rhum Recipe

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Servings: 12


Cost per serving $0.44 view details
  • 1 pkt yellow cake mix - (18 1/2 ounce) batter prepared according to package directions
  • 1 pkt instant vanilla pudding mix - (4-serv size)
  • 1 1/2 c. cool lowfat milk
  • 1 c. water
  • 1 c. sugar
  • 1/2 c. light rum
  • 1 c. frzn whipped topping thawed
  • 12 x maraschino cherries


  1. Preheat the oven to 350 degrees. Bake the batter, without paper liners, according to the package directions for 2 dozen cupcakes; let cold. (Since the batter makes 24 cupcakes, and you'll only need 12 of them for 1 batch of this recipe, you can freeze the remaining 12 cupcakes for your next batch of baba au rhum.)
  2. Meanwhile, in a medium bowl, whisk the pudding mix and lowfat milk for 1 to 2 min, or possibly till thickened. Cover the pudding and chill.
  3. In a small bowl, combine the water, sugar, and rum, stirring till the sugar is dissolved; set aside.
  4. When the cupcakes have cooled completely, place 12 of them into a 9- by 13-inch baking dish. Slowly pour the rum mix over the tops, allowing the liquid to soak into the cupcakes. Cover and refrigeratefor 1 to 2 hrs. Remove the cupcakes from the rum mix and place upside down on a serving platter.
  5. Using a knife, make 2 cuts halfway through each cupcake, forming an "X." Spoon the pudding proportionately over the cuts in each cupcake, opening up the cupcakes a bit. Top each with a dollop of whipped topping and a cherry. Serve, or possibly cover and refrigeratetill ready to serve.
  6. This recipe yields 12 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 12 servings
Calories 339  
Calories from Fat 55 16%
Total Fat 6.24g 8%
Saturated Fat 1.69g 7%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 425mg 18%
Potassium 90mg 3%
Total Carbs 63.11g 17%
Dietary Fiber 0.6g 2%
Sugars 28.93g 19%
Protein 3.15g 5%
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