This cake is super sweet - and super tasty! if you prefer a less sweet version, simply skip the topping and just make the cake. Since it requires only three ingredients, it's very easy. You can always add a scoop of vanilla ice cream or a dollop of whipped cream.
Serves 16 - 24, depending on serving size.
Preheat oven to 325 degrees (F).
Combine the cake mix and pineapple in a large bowl, stirring until well blended. Add the cup of pecans and mix well to incorporate.
Transfer the batter into a 13 x 9-inch baking pan, spreading so it covers the whole pan.
Beat the eggs with the cream cheese until well blended. Add the rum flavoring, then the powdered sugar one cup at a time, making sure to mix the ingredients together at medium speed before adding the next cup.
Pour the mixture over the cake layer, making sure the cake layer is entirely covered.
Bake at 325 degrees for 40 minutes or until set. Cool and cut into squares.
If you're skipping the topping and making only the cake, bake at 350 degrees (F) for approximately 25 - 35 minutes until firm to the touch.
If you'd rather use a springform pan, bake the cake with the topping for 50 - 60 minutes.
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