Pineapple Rum Torte

1. 1

   Combine cake mix, eggs, 3/4 cup rum, water and oil in a large bowl.

2. 2

   Beat at medium speed 2 minutes.

3. 3

   Stir in 2/3 cup coconut. Pour into prepared 15 x 10-inch pan.

4. 4

   Bake at 350u00b0 for 30 to 35 minutes.

5. 5

   Cool 10 minutes.

6. 6

   Remove from pan and cool on rack.

7. 7

   Cut into 3 (10 x 5-inch) pieces.

8. 8

   Drain pineapple, reserving 1/3 cup juice.

9. 9

   Combine pudding mix, 3/4 cup pineapple, reserved juice and remaining rum.

10. 10

    Stir and fold in whipped topping.

11. 11

    Place 1 layer on plate, spread with topping mix.

12. 12

    Top with rest of pineapple. Repeat layers and cover with rest of coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.