Island Breeze Rum Cake

Rum cakes are wildly popular on the Caribbean islands. Our version, made in the Torte Pans, features a creamy, rum-flavored filling and fresh fruit.


  • 1 package (18.75 ounces) yellow cake mix
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1   egg
  • 1 can (8 ounces) crushed pineapple in juice, undrained
  • 1/2 cup sweetened flaked coconut
    Filling and Fruit Topping
  • 1 package (3.4 ounces) vanilla instant pudding and pie filling
  • 1 cup milk
  • 2 cups thawed, frozen whipped topping, divided
  • 2 tablespoons dark rum
  • 1   kiwi, peeled
  • 1 large mango, peeled
  • 1/4 cup toasted coconut


  1. Preheat oven to 350°F. For cake, spray Torte Pans with nonstick cooking spray. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine cake mix, oil, water, egg and pineapple with juice. Stir in coconut. Divide batter between pans, spreading evenly to edges. Bake 15-18 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to Stackable Cooling Rack; cool in pans 5 minutes. Loosen cakes; invert onto cooling rack and cool 10 minutes.

  2. For syrup, bring syrup ingredients to a boil in (1.5-qt.) Saucepan over medium-high heat, whisking until sugar dissolves; cook 1 minute or until syrup reduces to 1/4 cup. Remove from heat. For filling, whisk pudding mix and milk in Stainless (2-qt.) Mixing Bowl until pudding starts to thicken. Fold in 1 cup of the whipped topping and rum. For fruit topping, slice kiwi using Egg Slicer Plus®. Thinly slice mango using Santoku Knife.

  3. To assemble cake, transfer one cake to Simple Additions® Large Round Platter using Mega Lifter; brush 2 tablespoons of the syrup over top. Attach open star tip to Easy Accent® Decorator; fill with filling and pipe around edge of cake. Spread remaining filling over center of cake. Place top cake layer well-side up over filling. Arrange fruit in center of cake; brush with remaining syrup. Fill decorator with remaining 1 cup whipped topping; pipe around edge of cake and sprinkle with toasted coconut.


  • 16  servings

Nutrients per serving:

Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 44 g, Protein 3 g, Sodium 320 mg, Fiber 1 g

Cook's Tips:

If desired, 1 tablespoon rum extract can be substituted for the dark rum in syrup and filling. For syrup, increase water to 3 tablespoons; proceed as recipe directs.

To toast coconut, place coconut on Small Bar Pan. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.

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