Pineapple Rum Torte

1 2-layer yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup oil
2-2/3 cups (7 oz) Baker’s Angel Flake Coconut
1 can (20 oz) crushed pineapple in juice
1 package (4-serving size) Vanilla Flavor Instant Pudding
3-1/2 cups (8 oz) Cool Whip Topping

Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.

Pour into greased, floured 15-by-10 inch pan. Bake at 350° for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.

Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.

Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.

Frost cake with remaining topping mixture. Cover with the rest of the coconut.


Fat Daddio’s Anodized Aluminum Sheet Cake Pan, 10 Inch by 15 Inch by 3 Inch

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