Hungarian Punch Cake is a delicious and impressive dessert that combines layers of fluffy cake with a rich, boozy filling made with rum, vanilla pudding, and whipped cream. Here’s a recipe to try:
Ingredients:
For the cake:
- 1 box yellow cake mix
- 1 small box of instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup dark rum
For the filling:
- 2 small boxes of instant vanilla pudding mix
- 3 cups milk
- 1 cup dark rum
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
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Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, vegetable oil, water, and rum. Mix until smooth.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- While the cake is cooling, prepare the filling. In a large mixing bowl, whisk together the instant pudding mix, milk, and rum until smooth.
- In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Fold the whipped cream into the pudding mixture until well combined.
- Once the cake is cool, use a fork to poke holes all over the surface of the cake.
- Pour the filling over the cake, spreading it evenly and pushing it into the holes with a spatula.
- Refrigerate the cake for at least 2 hours, or until the filling has set.
- Before serving, you can optionally garnish the cake with whipped cream and sliced almonds.
Hungarian Punch Cake is a delicious and decadent dessert that is perfect for special occasions and celebrations. The combination of fluffy cake and boozy filling is sure to impress your guests and leave them wanting more!
