Incredible, two-layer 'cheesecake-in-a-cake' pineapple cake with a buttery pineapple icing.

Pineapple Cream Cake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
5 large eggs
1 (8-ounce) can pineapple chunks, crushed
1 (18.25-ounce) package yellow cake mix
1/3 cup vegetable oil
1 cup water
1 1/4 teaspoons rum flavoring
1 cup sweetened flaked coconut
2 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar, sifted

1. Preheat oven to temperature recommended on cake mix box.
2. In a small bowl, combine softened cream cheese, sugar, and 2 eggs; beating well. Stir in crushed pineapple chunks (drained, reserving the liquid); set aside.
3. In a large bowl, combine yellow cake mix, oil, water, 1 teaspoon rum flavoring, and 3 eggs. Blend on low speed of an electric mixer, then beat for 2 minutes on high speed; stir in flaked coconut. Pour two-thirds of the cake batter into greased and floured tube pan; spoon the cream cheese mixture on top. Carefully add the remaining cake batter.
4. Bake for 55 to 65 minutes, or until the center is set. Cool in pan 10 minutes. Remove from pan and cool completely on rack.
5. Meanwhile, combine 4 tablespoons of the reserved pineapple juice, 1/4 teaspoon rum flavoring, and 2 tablespoons softened butter in a medium bowl. Slowly beat in powdered sugar; beating until thick enough to spoon over the cake.

Makes 16 servings.