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Pineapple Rum Cake
Pineapple Rum Cake
Recipe from DAVITA INC. Makes 12 servings One 10 inch angel food cake 16 ounce container of Cool Whip dessert topping 4-1/2 oz rum 1-1/2 cups crushed pineapple in heavy syrup Slice cake into 3 even slices lengthwise and place bottom piece on a cake plate. Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup Cool Whip over cake, followed by 3/4 cup pineapple and syrup. Top with middle cake slice and repeat step 2. Place third cake slice on top, repeat rum and spread remaining Cool Whip over cake to cover. Chill well before serving. Slice into 12 portions -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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