Tropical Fruit Cake with Pineapple Soak & Rum Cream Topping

For the Cake Base

Poking holes allows the pineapple to soak in—like tropical rain on deck

Ingredients

• 1 (18 Ounce) Package Yellow Cake Mix
• 1 Set Ingredients Required By Cake Mix Package (Typically Eggs, Oil, Water)
• 1 (20 Ounce) Can Unsweetened Crushed Pineapple, Undrained

Instructions

1. Preheat oven to 325°F.
2. Grease a 13x9-inch baking dish.
3. Prepare cake mix according to package instructions.
4. Pour batter into prepared pan and bake as directed (typically 28–32 minutes).
5. Cool cake in pan on a wire rack for 30 minutes.
6. Using the handle of a wooden spoon, poke holes all over the cake.
7. Pour crushed pineapple with juice evenly over the cake, letting it soak in.

Prep: 10 min • Cook: 30 min • Wait: 30 min

For the Rum Cream Topping

Ingredients

• 8 Ounces Cream Cheese, Softened
• 2 Cups Milk
• 1 (4-Serving Size) Package Instant Vanilla Pudding Mix
• 1 Tablespoon Rum Extract
• 1 Cup Whipped Topping (Such As Cool Whip)
• 1 (15.5 Ounce) Can Mandarin Oranges, Drained

Instructions

1. In a medium bowl, beat cream cheese until smooth.
2. Add rum extract and beat for 3 minutes until fluffy.
3. In a separate bowl, whisk together milk and pudding mix until thickened.
4. Fold pudding into cream cheese mixture until smooth.
5. Spread mixture evenly over pineapple-soaked cake.
6. Top with whipped topping and arrange mandarin oranges over the surface.
7. Cover and refrigerate for at least 4 hours or overnight before serving.

Prep: 10 min • Cook: No time • Wait: 4 hours