Pineapple Cheese Cake
Ingredients:
For the Cake:
– 1 box yellow cake mix plus ingredients listed on the box: eggs, oil, water
– 1 20-ounce can crushed pineapple, with juice
For the Cream Cheese Topping:
– 1 8-ounce package cream cheese, softened
– 1 8-ounce container whipped topping such as Cool Whip, thawed
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
For the Pineapple Topping:
– 1 20-ounce can crushed pineapple, drained
– cup shredded coconut optional, for garnish
– cup chopped pecans optional, for garnish
Directions:
1. Bake the Cake:
Preheat the oven to 350F 175C. Prepare the yellow cake mix according to the package instructions, but replace the water with the juice from the crushed pineapple can add extra water if necessary to match the required liquid amount. Stir the crushed pineapple into the batter. Pour into a greased 9×13-inch pan and bake according to the box instructions, usually 25-30 minutes. Let the cake cool completely.
2. Prepare the Cream Cheese Topping:
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until well combined. Fold in the thawed whipped topping gently until the mixture is fluffy and smooth.
3. Add the Topping:
Once the cake has cooled, spread the cream cheese mixture evenly over the top of the cake.
4. Add the Pineapple Topping:
Spread the drained crushed pineapple over the cream cheese layer. For extra texture and flavor, sprinkle shredded coconut and chopped pecans on top if desired.
5. Chill and Serve:
Cover the cake and refrigerate for at least 1 hour before serving to let the flavors meld together. Slice and enjoy this refreshing and tropical dessert!
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 30 minutes Chill Time: 1 hour Total Time: 1 hour 50 minutes
– Kcal: 400 kcal per serving Servings: 12 servings
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