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rum-a-lishious ooey gooey tropical extreme cake

★★★☆☆ 7
a recipe by
Diane Atherton

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!

★★★☆☆ 7
serves 12
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For rum-a-lishious ooey gooey tropical extreme cake

  • 1
    (18.25-ounce) yellow cake mix
  • 1/2 c
    toasted pecans
  • 4 lg
  • 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

  • 1
    Preheat oven to 350 degrees. Prepare 9 x 13-inch pan with coating of baking spray.
  • 2
    In a large bowl combine cake mix, toasted pecans, 2 eggs, melted butter, and (1) teaspoon of vanilla extract; mix well.
  • 3
    Spread batter evenly into prepared pan; set aside.
  • 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.
  • 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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