Pineapple-Rum Fluff Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (16 oz) box of Fat Free Angel Food Cake2 pkgs. of Sugar-Free Fat-Free Vanilla Cook and Serve Pudding, Like Jell-O3 c. Skim Milk1/2 c. Coconut-Flavored Rum, Like Malibu1 can (8 oz) Crushed Pineapple, drained2 containers (8 oz each) Frozen Whipped Topping Fat Free, like Cool Whip, thawed and divided2 c. Sweetened Shredded Coconut2 c. Assorted Berries
1. Heat oven to 350 degrees.
2. Prepare cake mix according to package directions; let cool.
3. Tear into pieces; set aside.
4. In saucepan, bring pudding mix, milk, and rum to a boil, stirring constantly.
5. Combine cake pieces, pudding mixture and pineapple as shown in step one (see below this recipe).
6. Fold in 1 container of whipped topping.
7. Transfer to pan and chill as shown in step two (see below this recipe).
8. Place 4 pieces parchment paper on cake plate; top with cake.
9. Frost with 2nd tub of whipped topping and add coconut as shown in step three (see below this recipe).
10. Top with berries, garnish with chocolate curls, if desired.
STEP 1:
Make mixture- In bowl, stir together cake pieces, pudding mixture and pineapple until cake pieces are coated. Let sit 5 min.
STEP 2:
Place in pan- Spoon cake mixture into plastic wrap-lined 9x3 springform pan. Cover surface directly with plastic wrap; chill 2 hours.
STEP 3:
Decorate cake- Frost entire cake with remaining whipped topping. Press coconut onto sides until cake is covered. Remove parchment paper.
Number of Servings: 12
Recipe submitted by SparkPeople user ERUPERTO.
2. Prepare cake mix according to package directions; let cool.
3. Tear into pieces; set aside.
4. In saucepan, bring pudding mix, milk, and rum to a boil, stirring constantly.
5. Combine cake pieces, pudding mixture and pineapple as shown in step one (see below this recipe).
6. Fold in 1 container of whipped topping.
7. Transfer to pan and chill as shown in step two (see below this recipe).
8. Place 4 pieces parchment paper on cake plate; top with cake.
9. Frost with 2nd tub of whipped topping and add coconut as shown in step three (see below this recipe).
10. Top with berries, garnish with chocolate curls, if desired.
STEP 1:
Make mixture- In bowl, stir together cake pieces, pudding mixture and pineapple until cake pieces are coated. Let sit 5 min.
STEP 2:
Place in pan- Spoon cake mixture into plastic wrap-lined 9x3 springform pan. Cover surface directly with plastic wrap; chill 2 hours.
STEP 3:
Decorate cake- Frost entire cake with remaining whipped topping. Press coconut onto sides until cake is covered. Remove parchment paper.
Number of Servings: 12
Recipe submitted by SparkPeople user ERUPERTO.
Nutritional Info Amount Per Serving
- Calories: 357.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 515.4 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 4.7 g
- Protein: 5.8 g
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