Pineapple Rum Cake
One 10 inch angel food cake
16 ounce container of Cool Whip dessert topping
4-1/2 oz rum
1-1/2 cups crushed pineapple in heavy syrup
Slice cake into 3 even slices lengthwise and place bottom piece on
a cake plate.
Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup
Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
Top with middle cake slice and repeat step 2.
Place third cake slice on top, repeat rum and spread remaining
Cool Whip over cake to cover.
Chill well before serving.
Slice into 12 portions
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