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 oil
  • 2 2/3 cups Baker’s Angel Flake Coconut
  • 1 small box Jell-O Vanilla Flavor Instant Pudding and Pie Filling
  • 3 1/2 cups (8 ounces) thawed Cool Whip


  1. Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes.
  2. Stir in 2/3 cup of the coconut.
  3. Pour into greased and floured 15 x 10-inch pan. Bake at 350 degrees F for 30 to 35 minutes.
  4. Cool for 10 minutes; remove from pan; cool on rack.
  5. Cut into 3 (10 x 5-inch) pieces.
  6. Drain pineapple, reserving 1/3 cup of the juice.
  7. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend.
  8. Fold in whipped topping.
  9. Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple.
  10. Repeat layers, ending with cake; frost cake with remaining topping mixture.
  11. Cover with remaining coconut.
  12. Decorate top with pineapple chunks and mint sprigs.

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