Drunken Pound Cake Bites

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.

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 12

tablespoon butter
cups fresh or frozen finely chopped rhubarb
cup granulated sugar
Grated peel and juice of 1 lime
teaspoon ground ginger
teaspoon ground cardamom
cup fresh raspberries
cup fresh blackberries
box Betty Crocker™ pound cake mix
cup rum
tablespoons butter, softened
cup powdered sugar

  • 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.

Expert Tips

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.

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.