Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside.
  2. In a small bowl, combine the mango nectar and rum extract; set aside.
  3. Place half of the cake cubes in a 1½ quart glass bowl.
  4. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake.
  5. Sprinkle on half of the ginger and nuts.
  6. Repeat layers.
  7. Cover with plastic wrap and refrigerate for 2 hours or overnight.
  8. Garnish each serving with fresh mango slices and pineapple.

Note Edit

You can make this with white, yellow, coconut, lemon, butter, or banana cake. The macadamia nuts can be replaced with sliced almonds.

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