Print Recipe

Pineapple Rum Creme Cake



  • 1 (10-inch) sponge or angel cake, ready made without frosting
  • 1 (16 ounce) container Cool Whip
  • 1/2 cup rum (any kind)
  • 1 1/2 cups crushed pineapple with heavy syrup


  1. Slice the cake into three even slices lengthwise. Layer teaspoonsful of rum.
  2. Spread Cool Whip, then teaspoons of crushed pineapple.
  3. Continue the layers as above.
  4. Top off with Cool Whip.
  5. You may add maraschino cherries on top.

Yield: 12 servings

Nutrient Information Approximate analysis per serving: Protein: 4 grams; Sodium: 122 mg; Fat: grams; Potassium: 118 mg; Carbohydrate: grams; Calcium: mg; Calories: 216 kcal; Phosphorus: 35 mg

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