Caribbean Cream Cake - cooking recipe

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)

Preparation

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