Patricia Harmon


This original recipe won me $1000 in an online recipe contest.


★★★★★ 1 vote

20 Min
1 Hr 30 Min


  • ·
    no stick cooking spray, divided
  • 3/4 c
    caramel flavored ice cream topping, at room temperature
  • 1 Tbsp
    spiced rum
  • 1 box
    moist deluxe supreme pineapple cake mix
  • 1 1/3 c
    pineapple juice
  • 1/3 c
    canola oil
  • 6 large
    eggs, at room temperature, divided
  • 1 pkg
    8 oz. cream cheese, at room temperature, cut into cubes
  • 1/2 c
    canned cream of coconut
  • 1 can(s)
    14 oz. can sweetened condensed milk
  • 1/2 c
    evaporated milk
  • 1/4 c
    sweetened flaked coconut, toasted
  • 8
    canned pineapple chunks
  • 8
    maraschino cherries, rinsed and drained



  1. Heat oven to 350º F. Spray a 12-cup bundt pan thoroughly with no stick cooking spray.
  2. In a small bowl, place caramel topping. Stir in rum and pour topping mixture into prepared bundt pan
  3. Place cake mix, pineapple juice, canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
  4. To make the custard, place softened cream cheese cubes and cream of coconut into a food processor bowl fitted with a metal blade; process for about 1 minute. Add condensed and evaporated milks into a food processor bowl and process until smooth, pulsing at first so it doesn't splatter..
  5. Add remaining 3 eggs, one at a time, and and just process until smooth. Spoon cream cheese mixture over top of cake batter.
  6. Spray a sheet of heavy duty aluminum foil with no stick cooking spray and cover the pan TIGHTLY with the foil - important! (or use non-stick foil)
  7. Place the covered bundt pan into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around bundt pan about half way up the bundt pan for a bain marie.
  8. Bake in 350º oven for 1 1/2 hours. Remove bundt cake from pan of water and allow to cool for 10 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature.
  9. To garnish, sprinkle toasted coconut over top of . cake. Decorate with pineapple chunks and maraschino cherries, alternating them around top of cake. Refrigerate until thoroughly chilled.

Printable Recipe Card


Course/Dish: Cakes Fruit Desserts

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