Pineapple-Rum Fluff Cake

Ingredients

1 (16 oz) box of Fat Free Angel Food Cake
2 pkgs. of Sugar-Free Fat-Free Vanilla Cook and Serve Pudding, Like Jell-O
3 c. Skim Milk
1/2 c. Coconut-Flavored Rum,
1 can (8 oz) Crushed Pineapple, drained
2 containers (8 oz each) Frozen Whipped Topping Fat Free, like Cool Whip, thawed and divided
2 c. Sweetened Shredded Coconut
2 c. Assorted Berries

How to make:-

1. Heat oven to 350 degrees.
2. Prepare cake mix according to package directions; let cool.
3. Tear into pieces; set aside.
4. In saucepan, bring pudding mix, milk, and rum to a boil, stirring constantly.
5. Combine cake pieces, pudding mixture and pineapple as shown in step one .
6. Fold in 1 container of whipped topping.
7. Transfer to pan and chill as shown in step two .
8. Place 4 pieces parchment paper on cake plate; top with cake.
9. Frost with 2nd tub of whipped topping and add coconut as shown in step three.
10. Top with berries, garnish with chocolate curls, if desired.


STEP 1:
Make mixture- In bowl, stir together cake pieces, pudding mixture and pineapple until cake pieces are coated. Let sit 5 min.

STEP 2:
Place in pan- Spoon cake mixture into plastic wrap-lined 9x3 springform pan. Cover surface directly with plastic wrap; chill 2 hours.

STEP 3:
Decorate cake- Frost entire cake with remaining whipped topping. Press coconut onto sides until cake is covered. Remove parchment paper.