This cake was a huge success. It has a cream cheese filling and is soaked in a Captain Morgan sugar glaze. Very potent, but not overpowering in taste. If you do not prefer the rum glaze, feel free to omit it or leave out the rum in the glaze completely. The cake alone is delicious!

CAKE BATTER
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 Tb ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 Tb vanilla extract
2 8 oz cans crushed pineapple, juice reserved from one can
2 cups chopped pecans
2 bananas, mashed

CREAM CHEESE FILLING
8 oz package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tb all purpose flour
1 tsp vanilla
Reserved pineapple juice from one 8 oz can crushed pineapple

SUGAR GLAZE
1 stick butter
1/4 cup water
1 cup granulated sugar
1 Tb ground cinnamon
1 cup Captain Morgan spiced rum (optional)

CREAM CHEESE FROSTING
8 oz cream cheese, softened
1 stick butter, softened
32 oz (4 cups) confectioners sugar
1/4 cup milk
8 oz pecan pieces

Preheat oven to 350.

Mix all cake ingredients into a large mixing bowl. Spray a Bundt pan with cooking spray (I prefer PAM with baking flavor).

Prepare the cream cheese filling. Beat all ingredients together on medium speed.

Pour half of the cake batter into Bundt pan.

Spoon filling over first layer of cake batter. Cover with remaining batter. Place in preheated oven.

Bake 45-50 minutes or when inserted toothpick comes out clean. Remove from heat and let cool down 30 minutes. Prepare glaze.

In a medium saucepan, melt butter over medium-low heat. Add water, sugar and cinnamon. Bring just to a low boil, stirring constantly. Remove from heat and let cool.

Add rum to glaze mixture and stir well. With a ladle, gradually distribute glaze over cake in Bundt pan. Let it sit between distributing so it soaks in. Once it is saturated, let sit about an hour to soak (this is not necessary, but helps a lot with flavor).

To prepare frosting, beat softened butter and cream cheese together with a mixer on low speed. Add milk and gradually add powdered sugar beating between increments. Once sugar is mixed in, beat on medium speed to blend.

Invert cake onto platter.

Gradually spoon icing over cake.

Top with broken pecan pieces and serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet