Raspberry Trifle with Rum Sauce

Recipe Courtesy of Sandra Lee

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy
3 tablespoons butter
100g confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
160g raspberry jam
340g pound cake (12-ounce), thawed and cut into quarter-size cubes
115g refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.