1. Leave the cream cheese and butter to thaw at room temperature for 1 hour.

2. Lightly grease the sides of three 9-inch round cake pans.

3. In a large bowl, put together the dry ingredients: flour, baking soda, salt and sugar.

4. Mix well.

5. Slightly beat the eggs.

6. Slowly add the corn oil and beaten eggs to the flour mix. Mix gently until dry ingredients are moist.

7. Use a spatula to fold carefully.

8. Fold in the rum, bananas, walnuts and pineapple.

9. Mix well.

10. Preheat the oven to 350 degrees Farenheit.

11. Pour the batter evenly into the cake pans.

12. Bake in the oven for 20-30 minutes.

13. Insert a knife into the cake to find out if it is already cooked.

14. If the knife comes out clean, then the cakes are done.

15. Remove from the cake pans and let cool in room temperature for about 1 hour.

16. In a large bowl, use an electric mixer to beat together the cream cheese and butter until smooth and creamy.

17. Slowly add in the sifted powdered sugar, and continue mixing until light and fluffy.

18. Stir in the vanilla extract and set aside.

19. After the cakes have cooled down, spread the cream frosting on top of each cake.

20. Carefully place each cake layer on top of the other.

21. Frost the sides and top with the remaining cream cheese frosting.

22. Sprinkle the top with a little cocoa powder for color.

23. Refrigerate.

24. Serve chilled.