Pineapple-Cream Cheese Cake

Pineapple-Cream Cheese Cake

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Recipe from Better Homes and Gardens
SERVINGS
12 to 16
PREP TIME
25 mins

Pineapple-Cream Cheese Cake

Pineapple-Cream Cheese Cake
SERVINGS
12 to 16
PREP TIME
25 mins
not yet rated
add your rating
add a comment
Ingredients
  • 2 1/2  cups all-purpose flour
  • 2   cups sugar
  • 1 1/2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 2   eggs, lightly beaten
  • 1  20  ounce can crushed pineapple (juice pack), undrained
  • 1   teaspoon vanilla
  • 1  8  ounce package cream cheese, softened
  • 1   egg
  • 1/4  cup sugar
  • 1   teaspoon vanilla
  •  Coconut Topping
Coconut Topping
  • 3/4  cup packed brown sugar
  • 3/4  cup broken pecans
  • 3/4  cup flaked or shredded coconut

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Directions
Tailgate day:
1. 
Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside.
2. 
In a large bowl combine flour, 2 cups sugar, baking powder, baking soda, and salt. In a medium bowl combine 2 eggs, pineapple, and 1 teaspoon vanilla. Add pineapple mixture to flour mixture, beating on low speed until combined. Pour batter into the prepared baking pan, spreading evenly.
3. 
Wash beaters. In a medium bowl beat cream cheese on medium speed until fluffy. Beat in 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla until combined. Drop spoonfuls of cream cheese mixture evenly over batter in pan. Use a knife to thoroughly swirl mixtures together. Sprinkle with Coconut Topping.
4. 
Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes.
5. 
Tightly cover warm cake in pan and tote in an insulated carrier. After eating, place any leftover cake in an insulated cooler with ice packs.
Coconut Topping Tailgate day:
1. 
Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside.
2. 
In a large bowl combine flour, 2 cups sugar, baking powder, baking soda, and salt. In a medium bowl combine 2 eggs, pineapple, and 1 teaspoon vanilla. Add pineapple mixture to flour mixture, beating on low speed until combined. Pour batter into the prepared baking pan, spreading evenly.
3. 
Wash beaters. In a medium bowl beat cream cheese on medium speed until fluffy. Beat in 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla until combined. Drop spoonfuls of cream cheese mixture evenly over batter in pan. Use a knife to thoroughly swirl mixtures together. Sprinkle with Coconut Topping.
4. 
Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes.
5. 
Tightly cover warm cake in pan and tote in an insulated carrier. After eating, place any leftover cake in an insulated cooler with ice packs.

Tip

  • Must-have equipment:

    Insulated carrier

    Insulated cooler with ice packs (optional)

nutrition information

Per Serving: cal. (kcal) 489, Fat, total (g) 15, chol. (mg) 74, sat. fat (g) 7, carb. (g) 84, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 62, pro. (g) 7, vit. A (IU) 292, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 249, Potassium (mg) 204, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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