Baba Au Rhum


Baba Au Rhum

1 Hr

These rum soaked mini cakes have a rich history that takes them all the way to France! Our easy Baba Au Rhum recipe takes a few shortcuts to make you a star "from scratch" baker, without the hard work!

What You'll Need

  • 1 (18-1/2-ounce) package yellow cake mix, batter prepared according to the package directions
  • 1 (4-serving) package instant vanilla pudding mix
  • 1 1/2 cup cold milk
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup light rum
  • 1 cup frozen whipped topping, thawed
  • 12 maraschino cherries

What to Do

  1. Preheat oven to 350 degree F. Bake batter, without paper liners, according to package directions for 2 dozen cupcakes; let cool. (See note below.)
  2. Meanwhile, in a medium bowl, whisk pudding mix and milk 1 to 2 minutes, or until thickened. Cover pudding; chill.
  3. In a small bowl, combine water, sugar, and rum, stirring until sugar is dissolved; set aside.
  4. When cupcakes are completely cooled, place 12 in a 9" x 13" baking dish. Slowly pour rum mixture over the tops, allowing liquid to soak into cupcakes. Cover and chill 1 to 2 hours. Remove cupcakes from rum mixture and place upside down on a serving platter.
  5. Using a knife, make 2 cuts halfway through each cupcake, forming an "X." Spoon pudding evenly over cuts in each cupcake, opening up cupcakes a bit. Top each with a dollop of whipped topping and a cherry. Serve, or cover and chill until ready to serve.



Since the batter makes 24 cupcakes, and you'll only need 12 for 1 batch of this recipe, you can freeze the remaining 12 cupcakes for your next batch of Baba Au Rhum.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 389
  • Calories from Fat 116
  • Total Fat 13g 20 %
  • Saturated Fat 3.9g 19 %
  • Trans Fat 0.0g 0 %
  • Protein 4.5g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 68mg 23 %
  • Sodium 341mg 14 %
  • Total Carbohydrates 58g 19 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 42g 0 %

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had a recipe similar to this in the 60s. added to rum mixture was 1 Tblsp orange zest, and boiled gently to reduce syrup by half. baked them in the old time PAPER coffee cups making a taller cake, but still delicious and moist. they were named "Orange Babas"

I made these for a party, and everyone loved them! note: I used all 24 cupcakes and still had a lot of extra rum mixture in my pan, so next time I would make less of the rum mixture.


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