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Drunken Pound Cake Bites

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12
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Using Betty Crocker pound cake mix, fresh rhubarb and berries and a splash of rum, you can create a single-serve dessert that's a fresh and sophisticated finish for any meal.
By Brooke Lark
Updated Jul 18, 2012
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Ingredients

  • 1 tablespoon butter
  • 2 cups fresh or frozen finely chopped rhubarb
  • 2/3 cup granulated sugar
  • Grated peel and juice of 1 lime
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1 box (16 oz) Betty Crocker™ Pound Cake Mix
  • 2/3 cup rum
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup powdered sugar

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add rhubarb; cook 5 to 7 minutes or until softened. Add granulated sugar, the lime juice, ginger and cardamom. Remove from heat. Stir in raspberries, blackberries and the lime peel.
  • 3
    In large bowl, stir together pound cake mix, rum, 6 tablespoons butter and the eggs. Fold in rhubarb-berry mixture. Spoon batter evenly into muffin cups.
  • 4
    Bake 17 to 20 minutes or until cakes spring back when touched lightly in center. Remove cakes from pan. Cool completely, about 30 minutes. To serve, sprinkle cakes with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bake the batter into a pretty pound cake! Just follow the directions on the back of the box, adding 2 to 5 additional minutes of bake time.
  • tip 2
    Serve these pound cake bites with a bit of fresh whipped cream on the side and a big glass of cool lemonade for the ultimate summertime treat.

Nutrition

Nutrition Facts are not available for this recipe
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