Pineapple Rum Torte
Pineapple Rum Torte is an moderately easy dinner. Made with 1 pkg. yellow cake mix, 3 eggs or equivalent, 1 c. dark rum, divided, 1/4 c. water and 1/3 c. oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine cake mix, eggs, 3/4 cup rum, water and oil in a large bowl.
Beat at medium speed 2 minutes.
Stir in 2/3 cup coconut. Pour into prepared 15 x 10-inch pan.
Bake at 350Β° for 30 to 35 minutes.
Cool 10 minutes.
Remove from pan and cool on rack.
Cut into 3 (10 x 5-inch) pieces.
Drain pineapple, reserving 1/3 cup juice.
Combine pudding mix, 3/4 cup pineapple, reserved juice and remaining rum.
Stir and fold in whipped topping.
Place 1 layer on plate, spread with topping mix.
Top with rest of pineapple. Repeat layers and cover with rest of coconut.
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