Royal hawaiian wedding cake

Yield: 12 Servings

Measure Ingredient
1½ pack Butter recipe cake mix
⅓ cup Light rum
6 ounces Instant vanilla pudding
1½ cup Water
4 eaches Jumbo eggs
¼ cup Salad oil
6 ounces Crushed pineapple w/juice
4 ounces Instant vanilla pudding
⅓ cup Light rum
2 pints Whipping cream; whipped
Coconut; for garnish

FROSTING

Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and floured cake pans and bake at temperature listed on the box. Divide each layer into 2 layers-so you end up with 6 layers total. Soak the pineapple with the rum for about 30 minutes. Mix in pudding and let sit until in a gelled state. Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer along with beaters before whipping for best results-I also put pints into freezer for several minutes before whipping too.) Whip cream until firm-watch it so it doesn't become butter-that's going too far! Then fold in the pudding mixture into the whipped cream-carefully. Toast the coconut in oven til lightly browned. Alternate layers of cake with layers of thick whipped cream. Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator until the next day. I have found that if you do not wait and let these flavors meld for atleast 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum and just doesn't taste good

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