Juicy Pineapple Cake
A tropical delight blending moist pineapple-infused yellow cake with a creamy cream cheese topping. Best enjoyed chilled, this visually appealing dessert is perfect for family gatherings or summer celebrations.
Servings: 12 servings
Calories: 350kcal
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 8 oz whipped topping (such as Cool Whip), thawed
- Maraschino cherries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly
- Combine cake mix and drained pineapple with juice in a large bowl, stir until smooth
- Pour batter into the prepared baking dish and bake 25-30 minutes until toothpick inserted in center comes out clean
- Cool cake completely in baking dish on a wire rack
- Beat softened cream cheese and granulated sugar in a medium bowl until creamy
- Gently fold in whipped topping until light and fluffy
- Spread cooled cream cheese mixture over the cake
- Top with maraschino cherries and refrigerate for at least 1 hour before serving
Notes
Use room temperature cream cheese for smoother mixture
Drain pineapple juice slightly for optimal batter consistency
Best served within 2 days after refrigeration
Chill at least 1 hour before slicing
Drain pineapple juice slightly for optimal batter consistency
Best served within 2 days after refrigeration
Chill at least 1 hour before slicing