Pineapple rum torte recipe from 1987

Name: Pineapple rum torte recipe from 1987
Total time: 35 min
Ingredients: 1 package (2-layer size) 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; 20 ounces crushed pineapple in juice; 1 package (4-serving size) Jell-O vanilla flavor instant pudding and pie filling; 3-1/2 cups thawed Cool Whip whipped topping

clickamericana.com

Coconut tops this tropical pineapple rum torte filled with layers of cake in between delicious rum filling made with pudding and whipped topping.

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Mixing bowl
Hand mixer
Measuring cup
Measuring spoon
By 10-inch baking pan
Oven
Cooling rack
Chef's knife
Cutting board
Fine-mesh sieve
Whisk
Spatula
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Can opener
Colander
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Aluminum foil
Pastry brush

Ingredients

1 package (2-layer size) 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
20 ounces crushed pineapple in juice
1 package (4-serving size) Jell-O vanilla flavor instant pudding and pie filling
3-1/2 cups thawed Cool Whip whipped topping