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A close up view of a rum runner trifle, in a large glass bowl. Layers of cake cubes, purple pudding, bananas, and blackberries are visible.
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5 from 2 votes

Rum Runner Trifle

This recipe seems involved, but it comes together quite easily! The cake should be made at least a day before serving, but can be made even further ahead than that! Feel free to tightly wrap the slab of cake in plastic wrap and freeze for a couple of weeks, allowing it to defrost for an hour or two before cutting it up.
Prep Time40 mins
Cook Time45 mins
Cooling time15 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: British
Servings: 20 People
Calories: 447kcal
Author: Marie Porter


9 x 13 cake pan
Trifle Bowl



  • 3 cups Cake flour
  • 2 ¼ cups Sugar
  • 2 tablespoon Baking powder
  • 1 ½ teaspoon Salt
  • 3 ½ oz Instant vanilla pudding mix
  • 6 Eggs
  • ½ cup Amber rum
  • ½ cup orange juice
  • ½ cup pineapple juice
  • 1 ½ cups Butter melted
  • 2 tablespoon Pure vanilla extract
  • Zest of 1 orange

Banana Rum Soak:

  • ¼ cup light rum
  • ¼ cup creme de banane liqueur
  • ½ cup sugar


  • 2 small boxes vanilla instant pudding
  • 1 ¾ cup milk
  • ¼ cup blackberry brandy
  • Purple food coloring optional


  • 7-8 bananas sliced
  • 2 tablespoon lemon juice
  • 2-3 pints blackberries



  • Preheat oven to 350°F (180°C). Liberally a 9x 13″ cake pan with vegetable shortening, and/or spray with baking spray.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, rum, and orange juice, beating until smooth. Carefully add melted butter, vanilla, and orange zest to the mix, mixing on medium speed until smooth.
  • Pour batter into prepared cake pan. Bake until golden and knife inserted into center of batter comes out clean – about 45 minutes. Allow to cool 10-15 minutes before turning cake out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap.
  • Allow cake to sit overnight, assemble trifle the following day.

Banana Rum Soak

  • Combine ingredients in a small saucepan, heat until sugar dissolves. Set aside.


  • Whisk together pudding mix, milk, blackberry brandy, and food coloring – if desired. Allow to set up slightly before assembling trifle.

To Assemble Trifle

  • Cut cake into 1- 1.5″ cubes.
  • Slice bananas, gently toss with lemon juice to prevent browning
  • In a large trifle-type bowl, arrange ⅓ of the cake cubes (or whatever percentage it takes to get a good solid layer down) on the bottom. Drizzle with banana rum soak, spoon ⅓ of the blackberry pudding mixture evenly over top. Arrange banana slices and blackberries on top of pudding layer.
  • Repeat twice with remaining cake, binder, and fruit. Serve immediately, or cover with plastic wrap and refrigerate until serving.


** Feel free to substitute homemade custard. That’s how I tend to do it, but have utilized instant pudding mix in this recipe to keep things a bit more simple!


Calories: 447kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 485mg | Potassium: 316mg | Fiber: 4g | Sugar: 42g | Vitamin A: 671IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 1mg