Pineapple Rum Torte
A tropical pineapple rum torte featuring moist cake layers soaked in dark rum, layered with pineapple and creamy whipped topping, perfect for festive occasions or summer gatherings.
Ingredients
Instructions
- Combine the cake mix, eggs, 3/4 cup of rum, water, and oil in a large bowl.
- Beat at medium speed for 2 minutes.
- Stir in 2/3 cup shredded coconut.
- Pour the batter into a prepared 15 x 10-inch pan.
- Bake at 350°F for 30 to 35 minutes.
- Cool for 10 minutes.
- Remove from the pan and cool on a wire rack.
- Cut the cake into three 10 x 5-inch layers.
- Drain the crushed pineapple, reserving 1/3 cup of juice.
- Combine the vanilla pudding mix, 3/4 cup of pineapple, reserved juice, and remaining rum.
- Stir and fold in 3 1/2 cups of whipped topping.
- Place one cake layer on a serving plate and spread with a portion of the topping mixture.
- Top with pineapple pieces, then add the second cake layer and repeat the layering process.
- Finish with the final cake layer, cover with remaining whipped topping, and decorate with shredded coconut.
Nutrition & Diet Analysis (per serving)
530
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).