Very delicious and well moist trifle cake, the best part are the toasted slivered almonds.
For the cake:
1 cup sugar
1 ¼ cup flour (sifted)
1 can condensed milk
1 package cream cheese
1 can crushed pineapples
2-3 Tbsp. Rum
¾ cup powdered sugar
8oz. Whip cream
Toasted slivered almonds (toast them in the oven)
Heat oven to 350 degrees. On high speed beat eggs and sugar until light and fluffy. Add sifted flour and mix well on slow speed. Transfer the cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
How to assemble the cake:
This cake will be layered about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds