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Drunken Pound Cake Bites
Drunken Pound Cake Bites
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Elevate Betty Crocker pound cake mix with fresh rhubarb, berries, and a hint of rum for a chic and flavorful single-serve dessert.
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
Instructions:
  • Preheat the oven to 350°F and line a standard muffin tin with 12 paper baking cups.
  • 1. In a 10-inch skillet over medium-high heat, melt a luxurious tablespoon of butter. Cook the rhubarb for 5 to 7 minutes until wonderfully softened. Next, introduce granulated sugar, freshly squeezed lime juice, zesty ginger, and aromatic cardamom. Remove the skillet from the heat, and elegantly incorporate the vibrant raspberries, blackberries, and fragrant lime peel.
  • Combine the pound cake mix, rum, 6 tablespoons of butter, and eggs in a large bowl. Gently mix in the rhubarb-berry mixture. Evenly distribute the batter into muffin cups.
  • Bake the cakes for 17 to 20 minutes or until they spring back when lightly touched in the center. Remove from the pan and allow to cool completely for about 30 minutes. Sprinkle with powdered sugar before serving.

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