rum-a-lishious ooey gooey tropical extreme cake

How To Make rum-a-lishious ooey gooey tropical extreme cake

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  1

  Preheat oven to 350 degrees. Prepare 9 x 13-inch pan with coating of baking spray.
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  2

  In a large bowl combine cake mix, toasted pecans, 2 eggs, melted butter, and (1) teaspoon of vanilla extract; mix well.
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  3

  Spread batter evenly into prepared pan; set aside.
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  4

  In the bowl of a stand mixer fitted with paddle attachment combine the cream cheese, 2 eggs, and remaining vanilla extract and 1 tablespoon of rum. Measure out the confectioner's sugar; add the flour to the sugar and whisk to combine. Add in the confectioner’s sugar/flour mixture one cup at a time until fully incorporated. Add the well drained crushed pineapple, cherries and coconut; stir by hand and combine well. Pour this mixture over the cake layer.
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  5

  Bake for 45 to 50 minutes. The edges will start to brown and the top will loose it's gloss. NOTE: Begin checking in 40 minutes, ovens vary. Remove from oven and cool on wire rack.
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