Mini Cake Trifle
Spoon a small layer of vanilla pudding into the bottom of a tumbler or small mason jar. Top with a layer of cubed cake scraps. Drizzle cake with dark rum (optional). Top with a layer of sliced mango and raspberries. Repeat the layers until you reach the top of the glass. Finish with a dollop of whipped cream.
Heat oven to 250°F. Spread cake crumbs on a parchment-lined baking sheet. Bake for 1 hour or until crumbs are completely dry. (For fine crunchies, process the toasted crumbs in a food processor). Let crunchies cool, then sprinkle over ice cream.
Cruffles (Cake Truffles)
Add cake scraps to a food processor and process until they are finely textured and evenly crumbled. Transfer crumbs to a bowl. Add your choice of liquid—Cointreau, Kahlúa, amaretto, or heavy cream with a splash of vanilla extract—one drizzle at a time, until the crumbs stick together firmly in a ball when squeezed. Roll into 1-inch balls and refrigerate until firm. Microwave chocolate candy melts. Dip the balls in chocolate until fully coated. Top with sprinkles, chopped nuts, or toasted coconut. Transfer to a parchment lined baking sheet and let cool until chocolate is dry and set.