Caribbean Cream Cake

• 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!

cake, flour, sugar, salt, baking powder, canola oil, eggs, water, vanilla, rum, filling, cheese, sugar, eggs, pineapple

Taken from www.food.com/recipe/caribbean-cream-cake-183492 (may not work)