Decadent Pineapple Sopping Cake
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- 18 oz
- pineapple or coconut cake mix or your favorite
- 3/4 c
- coconut milk
- 14 oz
- can sweetened condensed milk
- 1/4 c
- dark rum or 2 teas rum flavoring
Make cake according to package directions.
While cake is baking make the sopping sauce.
Combine all sauce ingredients in a medium saucepan; bring to a boil and boil for 1 minute,mixing well.
Remove from heat.
Pour sopping mixture over cake in a slow stream, until all sauce is used up.(It well look like a lot and it is- but it works with this cake).Cool completely set in refrigerator.
3 oz. pkg. instant pudding
1 1/2 c. milk
2 c. thawed whipped cream
Combine the first two ingredients and beat until thickens and spread over top of cake. Spread thawed topping over pudding. Refrigerate for at least 3 hours.
Note: buy a pair of pants with elastic top- enjoy!