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Add a photoServings: 12
Ingredients
- 1Â 1/2 pkt Butter recipe cake mix
- 1/3 c. Light rum
- 6 ounce Instant vanilla pudding
- 1Â 1/2 c. Water
- 4 x Jumbo Large eggs
- 1/4 c. Salad oil
- 6 ounce Crushed pineapple w/juice
- 4 ounce Instant vanilla pudding
- 1/3 c. Light rum
- 2 pt Whipping cream, whipped
- Â Â Coconut, for garnish
Directions
- Mix all cake ingredients for cake and divide into (3) 8 or possibly 9 inch greased and floured cake pans and bake at temperature listed on the box. Divide each layer into 2 layers-so you end up with 6 layers total. Soak the pineapple with the rum for about 30 min. Fold in pudding and let sit till in a gelled state. Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer along with beaters before whipping for best results-I also put pints into freezer for several min before whipping too.) Whip cream till hard-watch it so it doesn't become butter-which's going too far! Then mix in the pudding mix into the whipped cream-carefully. Toast the coconut in oven til lightly browned. Alternate layers of cake with layers of thick whipped cream. Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator till the next day. I have found which if you don't wait and let these flavors meld for atleast 8 hrs, you end up taking a bite of cake and frosting which has pcs of pineapple loaded with rum and just doesn't taste good
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 523 | |
| Calories from Fat 374 | 72% |
| Total Fat 42.1g | 53% |
| Saturated Fat 25.14g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 405mg | 17% |
| Potassium 149mg | 4% |
| Total Carbs 26.92g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 23.25g | 16% |
| Protein 4.53g | 7% |
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