Rum-A-lishious Ooey Gooey Tropical Extreme Cake
By
Diane Hopson Smith
@DeeDee2011
1
This wonderful cake is the result of my cleaning out the fridge, to get ready for Thanksgiving, and Paula Deen's wonderful "Ooey Gooey Cake".
I added pineapple, cherries, coconut, pecans, some flour and a little rum to Paul Deen's out of this world good ooey gooey cake and the results were amazing!
I would have been perfectly happy with Paul Deen's orignal recipe but I just can't toss out good ingredients even if I am trying to make room in the fridge.
End result; one clean fridge & one tropical cream-cheesy oozing with goodness cake that will be served on Thanksgiving.
Enjoy!
I added pineapple, cherries, coconut, pecans, some flour and a little rum to Paul Deen's out of this world good ooey gooey cake and the results were amazing!
I would have been perfectly happy with Paul Deen's orignal recipe but I just can't toss out good ingredients even if I am trying to make room in the fridge.
End result; one clean fridge & one tropical cream-cheesy oozing with goodness cake that will be served on Thanksgiving.
Enjoy!
Ingredients
- 1
- (18.25-ounce) yellow cake mix
- 1/2 c
- toasted pecans
- 4 large
- eggs
- 1/2 c
- butter, melted
- 2 tsp
- vanilla extract
- 1
- (8-ounce) pkg cream cheese, softened
- 3 c
- confectioners' sugar
- 2 Tbsp
- all purpose flour
- 1 Tbsp
- dark rum
- 1 1/2 c
- crushed pineapple, well drained
- 10
- maraschino cherries, chopped
- 1/2 c
- coconut, sweet flaked
How to Make Rum-A-lishious Ooey Gooey Tropical Extreme Cake
- 1Preheat oven to 350 degrees. Prepare 9 x 13-inch pan with coating of baking spray.
- 2In a large bowl combine cake mix, toasted pecans, 2 eggs, melted butter, and (1) teaspoon of vanilla extract; mix well.
- 3Spread batter evenly into prepared pan; set aside.
- 4In 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.
- 5Bake 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.
