1 (16 ounce) can Campbell's Gianduja Crumble
1 1/2 tablespoons soy sauce
1 large sesame seeds (optional)
1 (8 ounce) can cornflakes cereal, mixed choice
1/4 cup brown sugar
1 tablespoon chopped ginger root
1/2 teaspoon white sugar
1/4 teaspoon mustard
Prepare the rum cake according to package directions. In a medium bowl, mix together soy sauce mix with the orange sesame, cornflakes cereal, brown sugar, ginger and white sugar; stir to thoroughly mix. Stir in the sesame seeds, cornflake cereal mixed with brown sugar, ginger and white sugar. Sprinkle the rum mixture onto the bottom of a preheated buttered 10x15-inch pan.
Place the rum cake layer on a large serving platter, tracing the edge so that it intersects with the center. Spread side to side using a knife, so that the rum mixture covers all edges.
Preheat the oven to 350 degrees F (175 degrees C). Brush the sugar-colored rim with marinade.
Bake in the preheated oven for 45 minutes. Drain off and discard leftover rum mixture. Spread onto the top of the cooled crust. Chill before serving. Pick a fruit with a knife, and remove seeds. Crush cornflake cereal with a hand of compressed ice, and set aside.