Caribbean Cream Cake

17 Sep Caribbean Cream Cake

Caribbean Cream Cake

A sweet bundt cake.

  • 8 oz. cream cheese (softened)
  • 1/4 c. granulated sugar
  • 5 large eggs
  • 8 oz. crushed pineapple (1 can, drained)
  • 18 oz. yellow cake mix (1 box)
  • 1/3 c. vegetable oil
  • 1 c. water
  • 1 tsp. rum flavoring
  • 1 tsp. vanilla flavoring
  1. Preheat oven to temperature recommended on cake mix box.
  2. In a small bowl, combine cream cheese, sugar and 2 eggs, beating well.
  3. Stir in crushed, drained pineapple and set aside.
  4. In a large bowl, combine the yellow cake mix, oil, water, rum and vanilla flavorings and 3 eggs.
  5. Beat with electric mixer for 2 minutes on high speed.
  6. Spray either a bundt pan or 9×3 1/2 inch tube pan with cooking spray.
  7. Pour 2/3 of the cake batter into the greased and floured pan, and spoon the cream cheese mixture on top.
  8. Carefully add the remaining cake batter.
  9. Bake for 55-65 minutes , or until the center is set.
  10. Cool in pan for 10 minutes and test for doneness by inserting a butter knife into the center of the cake.

Potassium: 63
Sodium: 245
Phosphorus: 118

Adapted from Kidney Friendly Comfort Foods