this was the final presentation for the Knorr’s who were honored for work “Beyond and Above” for Red Mountain Ranch.  Those are sparklers….couldn’t get the picture in time!  Also thanks to my dear friend Melody for the hearts….

I have catered and taught cooking for almost 50 years!  Wow, I must be old!  But recently I started searching for this old recipe and thought I had lost it!  Fortunately I found it in a cookbook I wrote for my daughters in 1990. Over the years I have added  addendums, and additions, and separate little books that I give for Christmas to neighbors and friends (I wonder if anyone ever reads them?). The Little Salad Book was one I did when I got 5 different recipes for Caesar salad dressings.  I did what I always do:  Research!  I love to find out the origin of stuff.

This recipe somehow escaped my Blog favorites.  It is what I called “The Cake that would Have Made Me Famous”.  An old friend gave me the original recipe, I tweaked it, and seriously felt I had found the Mother Lode of all time Cakes.  I’m not a great baker, I admit.   I came up with this cake which I thought would make me famous. It is SO moist and such rich rum flavor.   Oh, the nights I stressed about fame….🤪🤪🤪  Not really.  Life has always been pretty great for me the way it is…..But here’s the recipe.  Then I’ll tell you about my cooking class:  “How to decorate a cake with no talent”….Seriously!


1 20-oz can crushed pineapple                                  2 1/4 cups flour

3 cups sugar                                                                  3 sticks melted butter

1 cup nuts                                                                      6 beaten eggs

1 tsp. soda                                                                      1 tsp. salt

1 Tbs. Rum flavoring*

Mix all.  Don’t bother to drain the pineapple.  Bake in a large sheet cake pan about 35 minutes at 325.  Or, if you are doing layers, adjust the timing.  If you are doing layers, here is nice filling.

1 box instant vanilla pudding mix

1 1/2 cups 1/2 and 1/2 or cream

1 Tbs. Rum flavoring*

Mix and use for filling between layers.  Kathy always layered some strawberries or raspberries.  This time I used cherries and cooked them down in a simple syrup and added the little bottle of rum.   It makes a beautiful presentation when you cut the cake!

*If you like you can buy one of those little rum sample liquors (I used Malibu coconut rum for this cake.)  It goes great!

I like to make this cake for special occasions.  I made it today for a special event coming up this weekend.    It has an incredible rum flavor, and the Cool Whip is the perfect topping for such a rich cake.

This is the way I always frost my cakes.  It’s so easy with a star tip pastry bag.  I taught a class at church called “How to decorate a cake with no talent”. I’m serious!  This is the way to do it!

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