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Pineapple Cream Cake recipe

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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