Hi!! It’s Jenn, from Eat Cake For Dinner , back to share another really really yummy and totally versatile recipe with you. I first had a cake like this a few months ago when a co-worker brought it to work to share. It was so dang good and everyone raved about it and wanted the recipe. I have since made several different versions with Pineapple being the latest.
It starts out with a cake mix. You can use any flavor cake mix you’d like and you prepare the cake mix according to the package directions. For this pineapple version, I used a pineapple cake mix and added pineapple juice in place of some of the water that is called for on the box. Once mixed, pour it into the bottom of a bundt pan. Then comes the best part . . . the cheesecake layer. Spoon the cheesecake layer over the cake batter, being careful not to touch the outer or inner part of the bundt pan.
When the cake bakes, the magic happens. The cheesecake layer sinks to the bottom and the cake rises to the top and then of course, when you flip it out of the pan, the cheesecake layer ends up on top. The last step is making a simple glaze that compliments the flavors of the cake. You end up with such a delicious and super impressive cake and it’s soooooo easy. The cake layer is dense, the cheesecake layer is thick and creamy and the glaze is sweet and the perfect finishing touch.
Pineapple has such a mild flavor, so it really helps to serve fresh chopped pineapple with this cake to enhance the pineapple flavor. Give it a try or create your own version. . . it will become a new staple recipe in your house.
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Ingredients1x2x3x
Cake
- ▢ 1 (15.25-ounce) boxed pineapple cake mix, Duncan Hines
- ▢ ½ cup water
- ▢ ½ cup pineapple juice
- ▢ 3 large eggs
- ▢ ⅓ cup vegetable or canola oil
Cheesecake Layer
- ▢ 1 (8-ounce) package cream cheese, room temperature
- ▢ 2 tablespoon unsalted butter, room temperature
- ▢ 1 tablespoon cornstarch
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla extract
- ▢ 1 (14-ounce) can sweetened condensed milk
White Chocolate Pineapple Glaze
- ▢ ¼ cup white chocolate chips
- ▢ ¾ cup powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1 - 2 tablespoons pineapple juice
- ▢ chopped pineapple, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Generously spray a 12-cup bundt pan with non-stick cooking spray. Dust the inside with flour and set aside.
- In a large bowl combine 1 (15.25-ounce) boxed pineapple cake mix, ½ cup water , ½ cup pineapple juice , 3 large eggs , ⅓ cup vegetable or canola oil . Mix until combined using an electric hand mixer. Pour the batter into the prepared pan and spread it out evenly.
- In a large bowl combine 1 (8-ounce) package cream cheese, 2 tablespoon unsalted butter, and 1 tablespoon cornstarch . Mix until smooth and creamy. Add 1 large egg , 1 teaspoon vanilla extract , and 1 (14-ounce) can sweetened condensed milk and mix until well combined.
- Spoon the cheesecake layer over the cake batter in an even ring, being careful not to touch the outer or inner part of the bundt pan. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool it in the pan for 10 minutes before inverting it to a wire rack to cool completely.
- Add ¼ cup white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the ¾ cup powdered sugar . Add 1 teaspoon vanilla extract and 1 - 2 tablespoons pineapple juice then stir until smooth and well combined. If the mixture is too thick, add a little more pineapple juice.
- Drizzle the glaze over the cooled cake. Allow glaze to set then top it with chopped pineapple, for serving. Store in the refrigerator until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Pineapple Cheesecake Cake
Ingredients
Cake
- 1 (15.25-ounce) boxed pineapple cake mix, Duncan Hines
- ½ cup water
- ½ cup pineapple juice
- 3 large eggs
- ⅓ cup vegetable or canola oil
Cheesecake Layer
- 1 (8-ounce) package cream cheese, room temperature
- 2 tablespoon unsalted butter, room temperature
- 1 tablespoon cornstarch
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
White Chocolate Pineapple Glaze
- ¼ cup white chocolate chips
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons pineapple juice
- chopped pineapple, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Generously spray a 12-cup bundt pan with non-stick cooking spray. Dust the inside with flour and set aside.
- In a large bowl combine 1 (15.25-ounce) boxed pineapple cake mix, ½ cup water , ½ cup pineapple juice , 3 large eggs , ⅓ cup vegetable or canola oil . Mix until combined using an electric hand mixer. Pour the batter into the prepared pan and spread it out evenly.
- In a large bowl combine 1 (8-ounce) package cream cheese, 2 tablespoon unsalted butter, and 1 tablespoon cornstarch . Mix until smooth and creamy. Add 1 large egg , 1 teaspoon vanilla extract , and 1 (14-ounce) can sweetened condensed milk and mix until well combined.
- Spoon the cheesecake layer over the cake batter in an even ring, being careful not to touch the outer or inner part of the bundt pan. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool it in the pan for 10 minutes before inverting it to a wire rack to cool completely.
- Add ¼ cup white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the ¾ cup powdered sugar . Add 1 teaspoon vanilla extract and 1 - 2 tablespoons pineapple juice then stir until smooth and well combined. If the mixture is too thick, add a little more pineapple juice.
- Drizzle the glaze over the cooled cake. Allow glaze to set then top it with chopped pineapple, for serving. Store in the refrigerator until serving.
Nutrition
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Pineapple Cheesecake Cake https://therecipecritic.com/pineapple-cheesecake-cake/
