Yield
12 Servings

How to Make It

Step 1

The day before cake will be served, slice it into 4 horizontal layers. Mix 1/2 cup water and rum and sprinkle 1/4 cup over each layer.

Step 2

In separate bowls, whisk each pudding mix with 1 cup milk. Place a cake layer on a serving platter; spread with one pudding. Repeat with two more cake layers and remaining puddings. Top with final cake layer, wrap and chill.

Step 3

The next day, remove plastic wrap from cake. Frost with whipped topping and sprinkle with almonds. Garnish with maraschino cherries, if desired. Refrigerate until ready to serve.

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