Decadent Pineapple Sopping Cake

Pat Duran

By
@kitchenChatter

Here is another of those recipe I received from my neighbor in that precious recipe file. This is a very rich cake and can be made with other flavor cake mixes and fruits. So get going and be creative. Great with the pudding and whipped cream or ice cream too.


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Comments:

Serves:

12-16 servings

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

18 oz
pineapple or coconut cake mix or your favorite

SOPPING SAUCE:

3/4 c
coconut milk
14 oz
can sweetened condensed milk
1/4 c
dark rum or 2 teas rum flavoring

Directions Step-By-Step

1
Heat oven to 350^. Spray a 9x13-inch cake pan. Set aside.
Make cake according to package directions.
While cake is baking make the sopping sauce.
2
Sopping Sauce:
Combine all sauce ingredients in a medium saucepan; bring to a boil and boil for 1 minute,mixing well.
Remove from heat.
3
Remove cake when done and poke holes in the cake with the handle of a wooden spoon or chop stick.
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.
4
For extra decadence add the following:
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.
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Note: buy a pair of pants with elastic top- enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy