🫙 From the Spice Rack
pineapple rum torte
Pineapple Rum Torte This is a 1987 General Foods Corporation recipe. 1 (18.25 ounce) box yellow cake mix 3 eggs 1 cup Bacardi® Amber Rum 1/2 cup water 1/3 cup vegetable oil 2 2/3 c...
maineasy
Ingredients8 items
Ingredients
- 1(18.25 ounce) box yellow cake mix
- 3eggs
- 1cupbacardi® amber rum
- 1/2cupwater
- 1/3cupvegetable oil
- 22/3 cups bakers’® angel flake® coconut
- 1small box jell-o® vanilla
- 31/2 cups (8 ounces) thawed cool whip®
Directions
- 1
Pineapple Rum Torte This is a 1987 General Foods Corporation recipe
- 2
1 (18.25 ounce) box yellow cake mix 3 eggs 1 cup Bacardi® Amber Rum 1/2 cup water 1/3 cup vegetable oil 2 2/3 cups Bakers’® Angel Flake® Coc
- 3
Beat at medium speed of mixer for 2 minutes
- 4
Stir in 2/3 cup of the coconut
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Pour into greased and floured 15 x 10-inch pan
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Bake at 350 degrees F for 30 to 35 minutes
- 7
Cool 10 minutes
- 8
remove from pan