Pineapple Cake With Cheese Cake Filling

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1 super moist yellow cake mix
1 tablespoon pineapple juice
1 egg
butter, melted

Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into prepared 6 inch cake pan(s). You can use full size cake pans if desired.
Once cake has finished baking, allow it to cool completely.

No Bake Cheese Cake Filling:

3 (8oz each) packages cream cheese (room temperature)
2/3 cups plus 6 tablespoons sugar
1 1/2 cups whipping cream
3 tablespoons pure vanilla extract

In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream.

Cake Assembly
Make cake as directed and cool completely. With long serrated knife, slice one cake layer in half lengthwise to make it evenly flat on top. Generously pour and spread cheese cake filling on top of bottom layer and top with second layer. With flat spatula spread more filling all around the sides and top. Place a pineapple ring on top of cake and top with a maraschino cherry. If desired, apply cake crumbs to the sides of cake for an added garnish.


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