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1angel food cake
16 ozwhip cream (frozen)
4 1/2 ozrum (coconut if you like)
1 1/2 ccrushed pineapple w/ heavy syrup
How to Make Pineapple Rum Creme Cake
- Thaw Whip Cream. Slice Angel Food Cake into 3 even slices lengthwise and place bottom piece on a cake plate.
- 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.
- Top with middle cake slice and repeak step #2 above.
- Place 3rd cake slice on top; repeat rum and spread remaining Whip Cream over cake to cover.
- Chill well before serving
- Cut into 12 portions