Pineapple Rum Torte

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 3 eggs
• 1 cup Bacardi Amber Rum
• 1/2 cup water
• 1/3 cup oil
• 2 2/3 cups Baker’s Angel Flake Coconut
• 1 small box Jell-O Vanilla Flavor Instant Pudding and Pie Filling
• 3 1/2 cups (8 ounces) thawed Cool Whip

Instructions

1. 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.
2. Stir in 2/3 cup of the coconut.
3. Pour into greased and floured** 15 x 10-inch pan. Bake at 350 degrees F for 30 to 35 minutes.
4. Cool for 10 minutes; remove from pan; cool on rack.
5. Cut into 3 (10 x 5-inch) pieces.
6. Drain pineapple, reserving 1/3 cup of the juice.
7. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend.
8. Fold in whipped topping.
9. Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple.
10. Repeat layers, ending with cake; frost cake with remaining topping mixture.
11. Cover with remaining coconut.
12. Decorate top with pineapple chunks and mint sprigs.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

This is a 1987 General Foods Corporation recipe.