Dessert Hurricane Barn

Preparation Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Cake Batter In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rum, orange juice, milk, and vanilla extract.

Cake Batter In a separate bowl, whisk together the flour, baking powder, and orange zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Baking the Cake Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Preparing the Filling In a small saucepan, combine the crushed pineapple, shredded coconut, chopped pecans, rum, orange juice, and sugar. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.

Assembling the Cake Using a serrated knife, carefully slice the cooled cake in half horizontally. Place the bottom half on a serving plate. Spread the filling mixture evenly over the bottom half of the cake. Place the top half of the cake on top of the filling.

Making the Rum Glaze In a small bowl, whisk together the powdered sugar, rum, and orange juice until smooth. Drizzle the glaze over the top of the cake. Allow the glaze to set for 10-15 minutes.

Garnishing the Cake Garnish the cake with whipped cream, maraschino cherries, and orange slices. Serve and enjoy!