Caribbean Cream Cake Recipe

Name: Caribbean Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 cups flour; 1 1/3 cups sugar; 1 teaspoon salt; 3 teaspoons baking powder; 1/2 cup canola oil; 3 eggs; 1 cup water; 2 teaspoons vanilla extract; 2 teaspoons rum extract; Filling; 8 ounces neufchatel cheese; 1/4 cup sugar; 2 large eggs; 8 ounces crushed pineapple (one can)

Servings: persons

Cake
2 cups flour
1 1/3 cups sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup canola oil
3 eggs
1 cup water
2 teaspoons vanilla extract
2 teaspoons rum extract
Filling
8 ounces neufchatel cheese
1/4 cup sugar
2 large eggs
8 ounces crushed pineapple (one can)

1
Preheat oven to 350 degrees.
2
In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
3
Stir in the pineapple and set aside.
4
Mix together dry ingredients in a large bowl.
5
Add oil, water, vanilla, and rum extract.
6
Beat on medium for 2 minutes.
7
Add 3 eggs and beat for 30 seconds more.
8
Pour 2/3 batter in greased Bundt pan.
9
Spoon the neufchatel mixture on top of batter.
10
Pour remaining batter on top.
11
Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
12
Cool in pan for 10 minutes.
13
Enjoy!

1236

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 2 cups flour, 1 1/3 cups sugar, 1 teaspoon salt, and more.

Yes, Caribbean Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caribbean Cream Cake

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