Island Rum Cake

Today is my birthday!!!  As I celebrate and indulge a bit (it is my birthday after all), here is a fun summer dessert for you to check out and maybe try out at the next time you have company?  This is a Pampered Chef recipe found here.  I made a few slight modifications, but it is basically the same recipe.  Enjoy!

Servings:  16

Size:  1/16 of cake

Points Plus: 10pp
Level of Difficulty:  Medium

Prep Time: 40 minutes

Cook Time:  15-18 minutes

Rating: 4 stars – Very good

Ingredient List:
Cake:
1 box of yellow cake mix
1/3 cup vegetable oil
1/3 cup water
1 egg
1 can crushed pineapple, in juice, undrained
½ cup sweetened flaked coconut

Filling & Fruit Topping:

1 package vanilla instant mudding mix, sugar-free

1 cup milk

2 cups thawed, frozen whipped topping

2 Tbsp. dark rum

1 kiwi, peeled and sliced

1 large mango, peeled and sliced

¼ cup toasted coconut

Syrup:

¼ cup brown sugar

2 Tbsp. dark rum

2 Tbsp. water

1 tsp. cinnamon

Directions:

Preheat the oven to 350°.  Use two torte pans (I used Pampered Chef’s version which are 10 ½ inches round) to make the cake in.  Spray each pan with cooking spray and place an 8 inch circle of parchment paper over the center of each pan.  In a large bowl, combine the cake mix, oil, water, egg and pineapple until well mixed.  Fold in the coconut flakes.  Divide the cake batter evenly between the two pans.  Bake for 15-18 minutes or until a toothpick comes out clean.  Let the cakes cool before you try and remove them from the pans; let cool on a wire cooling rack.  In a small saucepan, bring the brown sugar, dark rum, water and cinnamon to a boil over medium-high heat to make the syrup.  Whisk the mixture until the sugar is fully dissolved.  Cook for 1-2 minutes until the syrup is reduced to about ¼ cup; remove from heat.  Whisk the pudding mix and milk together to make the filling and add in 1 cup of whipped topping and the 2 Tbsp. rum.  Prep the kiwi and mango and cut into slices for the top of the cake.

Assemble the cake by starting with one torte cake on a round platter.  Brush the syrup topping over the top of the cake.  Using a cake decorating tool, pipe the filling mixture around the edge of the cake and spread evenly across the top of the cake.  Layer on the next cake layer and arrange the slices of mango and kiwi in the middle of the cake. Brush the remaining syrup on top of the fruit slices. Pipe around the edge of the top cake layer with the remaining filling and sprinkle the toasted coconut on top of the filling.

Tip:

A good cake decorating tool can help you to make impressive looking desserts!  I am partial to this version from Pampered Chef.

XOXO Megan