Butterscotch Trifle - cooking recipe

Ingredients

1 small angel food cake
1 (6 oz.) butterscotch pudding
1 tsp. rum flavoring
2 large bananas
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
whipped topping

Preparation

Cook pudding as directed on package, adding rum flavoring. Slice cake into 1/2-inch slices and line the bottom of an oblong baking dish.
Pour pudding over cake and spread evenly.
Slice bananas and cover pudding layer.
Mix sugar and cinnamon; sprinkle over banana layer.
Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Serve with whipped topping.
Serves 8 to 10.