Recipe for Island Breeze Rum Cake: Quick & Easy Instructions!

[MamaChef]

I need the recipe w/ instructions for the island breeze rum cake!!!! I can't find my season's best and I'm fixing this tomorrow for a show!

Thank You!!!!!

 

[almondfarm]

It is on consultants corner under recipes. All of the seasons best recipes are on there and can be printed or emailed.

 

[pckrissy]

Here it is but like she said above all SB recipes can be found on cc

Island Breeze Rum Cake
Recipe



Cake

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

Syrup

1/4 cup light brown sugar
2 tablespoons dark rum
2 tablespoons water
1 teaspoon Cinnamon Plus® Spice Blend

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



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.


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.


To assemble cake, transfer one cake to Simple Additions® Round Platter using Lift & Serve™; 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.