Incredible, two-layer ‘cheesecake-in-a-cake’pineapple cake with a buttery pineapple icing.
Recipe: 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
Preheat oven to temperature recommendedon cake mix box.
In a small bowl, combine softened creamcheese, sugar, and 2 eggs; beating well. Stir in crushed pineapplechunks (drained, reserving the liquid); set aside.
In a large bowl, combine yellow cake mix,oil, water, 1 teaspoon rum flavoring, and 3 eggs. Blend on lowspeed of an electric mixer, then beat for 2 minutes on high speed;stir in flaked coconut. Pour two-thirds of the cake batter intogreased and floured tube pan; spoon the cream cheese mixtureon top. Carefully add the remaining cake batter.
Bake for 55 to 65 minutes, or until thecenter is set. Cool in pan 10 minutes. Remove from pan and coolcompletely on rack.
Meanwhile, combine 4 tablespoons of thereserved pineapple juice, 1/4 teaspoon rum flavoring, and 2 tablespoonssoftened butter in a medium bowl. Slowly beat in powdered sugar;beating until thick enough to spoon over the cake.
Makes 16 servings.
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