pineapple rum creme cake

Name: Pineapple Rum Creme Cake
Yield: 12
Cuisine: American
Ingredients: 1 - angel food cake; 16 ounce(s) whip cream (frozen); 4 1/2 ounce(s) rum (coconut if you like); 1 1/2 cup(s) crushed pineapple w/ heavy syrup

1 Pinch

J. P.

Orlando, FL

Updated on Jul 2, 2017

Due to high Carbohydrate content; 1/2 portion is recommended if you have diabetes.

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yield 12 serving(s)

Ingredients

1 - angel food cake
16 ounces whip cream (frozen)
4 1/2 ounces rum (coconut if you like)
1 1/2 cups crushed pineapple w/ heavy syrup

How To Make pineapple rum creme cake

Step 1

Thaw Whip Cream. Slice Angel Food Cake into 3 even slices lengthwise and place bottom piece on a cake plate.

Step 2

Using a teaspoon, sprinkle 1/3 of rum over cake. Spreak 1 cup of Whip Cream over cake, followed by 3/4 cup of pineapple and syrup.
Step 3

Top with middle cake slice and repeak step #2 above.
Step 4

Place 3rd cake slice on top; repeat rum and spread remaining Whip Cream over cake to cover.
Step 5

Chill well before serving
Step 6

Cut into 12 portions
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