Description
My mom used to make this for me when i was a child, as it was my favorite cake. As i grew and became more kitchen savvy, she taught me how to make this cake. It still remains my favorite today and has become a favorite for those who i have made it for.
Ingredients
- French Vanilla Cake Mix
- Water
- Vegetable Oil
- Eggs
- Sugar
- Dark Rum
- Apricot Preserves
- Vanilla Instant Pudding Mix
- Crushed Pineapple
- Cool Whip
Instructions
- Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions
- Completely cool on wire racks
- Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar
- Cool and stir in the rum
- In a bowl, stir dry pudding mix into crushed pineapple and its juice
- Gently fold cool whip into the pineapple mixture with a rubber spatula
- Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup
- Spread the layers with a thin layer of the apricot preserves
- Reassemble the two cut layers and place them on a cake plate
- Top with 1 cup of the frosting
- Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer
- Frost sides of cake lightly then top cake with remaining frosting mixture
- If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake
- Chill until serving time and store leftovers in refrigerator