Recipe for cooking pineapple rum torte

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Pineapple Rum Torte

This is a 1987 General Foods Corporation recipe.

1 (18.25 ounce) box yellow cake mix
3 eggs
1 c. Bacardi® Amber Rum
1/2 c. water
1/3 c. vegetable oil
2 2/3 c. Bakers’® Angel Flake® Coconut
1 sm. box Jell-O® Vanilla
    Flavor Instant Pudding and Pie Filling
3 1/2 c. (8 oz.) defrosted Cool Whip®

Combine cake mix, eggs, 3/4 c. of the rum, water and oil in lrg. bowl. Beat at med. speed of mixer for 2 mins.. Stir in 2/3 c. of the coconut. Pour into greased and floured 15 x 10-in. pan. Bake at 350 degrees F for 30 to 35 mins.. Cool 10 mins.; remove from pan; cool on rack. Cut into 3 (10 x 5-in.) pieces.

Drain pineapple, reserving 1/3 c. of the juice. Combine pudding mix, 3/4 c. 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 remaining coconut. Decorate top with pineapple chunks and mint sprigs.