Caribbean Cream Cake

Name: Caribbean Cream Cake
Ingredients: Cake; 2 cups flour; 1 1/3 cups sugar; 1 teaspoon salt; 3 teaspoons baking powder; 1/2 cup canola oil; 3 eggs; 1 cup water; 2 teaspoons vanilla extract; 2 teaspoons rum extract; Filling; 8 ounces neufchatel cheese; 1/4 cup sugar; 2 large eggs; 8 ounces crushed pineapple (one can)

15 ingredients

13 steps

Ingredients

Cake
2 cups flour
1 1/3 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup canola oil
3 eggs
1 cup water
2 teaspoons vanilla extract
2 teaspoons rum extract
Filling
8 ounces neufchatel cheese
1/4 cup sugar
2 large eggs
8 ounces crushed pineapple (one can)

Directions

1

Preheat oven to 350 degrees.
2

In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
3

Stir in the pineapple and set aside.
4

Mix together dry ingredients in a large bowl.
5

Add oil, water, vanilla, and rum extract.
6

Beat on medium for 2 minutes.
7

Add 3 eggs and beat for 30 seconds more.
8

Pour 2/3 batter in greased Bundt pan.
9

Spoon the neufchatel mixture on top of batter.
10

Pour remaining batter on top.
11

Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
12

Cool in pan for 10 minutes.
13

Enjoy!