Rum-A-lishious Ooey Gooey Tropical Extreme Cake

Diane Hopson Smith


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.


★★★☆☆ 7 votes
10 Min
45 Min


(18.25-ounce) yellow cake mix
1/2 c
toasted pecans
4 large
1/2 c
butter, melted
2 tsp
vanilla extract
(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
maraschino cherries, chopped
1/2 c
coconut, sweet flaked


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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American