Pineapple Cream Cheese Cake

Pineapple Cream Cheese Cake

Introduction

If you love tropical desserts that balance rich creaminess with refreshing fruit flavor, this Pineapple Cream Cheese Cake is about to become your new favorite. Imagine a soft, golden cake topped with juicy pineapple slices and filled with a creamy custard-like layer that melts in your mouth. It’s the perfect blend of sweet, tangy, and smooth — ideal for summer gatherings, potlucks, or simply treating yourself after dinner.

Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz / 432 g)

• 3 large eggs

• ½ cup vegetable oil (120 mL)

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• 1 cup pineapple juice (240 mL, from the can or fresh)

For the Cream Cheese Layer:

• 8 oz cream cheese, softened (225 g)

• 1 can sweetened condensed milk (14 oz / 397 g)

• 1 cup crushed pineapple, well-drained (240 g)

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• 1 teaspoon vanilla extract

For the Pineapple Topping:

• Pineapple slices (fresh or canned rings, drained)

• ¼ cup pineapple syrup (optional, for brushing)

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Grease a rectangular baking pan (9×13 inch or similar) and line it with parchment paper for easy removal.

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2. Prepare the Cake Batter
   In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and pineapple juice. Beat with an electric mixer on medium speed for about 2 minutes until smooth and creamy.

3. Prepare the Cream Cheese Mixture
   In a separate bowl, beat the cream cheese until light and fluffy. Add the condensed milk, crushed pineapple, and vanilla extract. Mix until smooth and well combined.

4. Assemble the Layers
   Pour half of the cake batter into the prepared pan. Spread the cream cheese mixture evenly on top, then gently pour the remaining cake batter over it. Use a spatula to smooth the surface.

5. Arrange the Pineapple Topping
   Place pineapple rings or slices neatly on top of the batter. Lightly press them down so they set into the mixture.

6. Bake the Cake
   Bake for 40–45 minutes, or until the edges are golden brown and the center is set. If the top begins to brown too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.

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7. Cool and Set
   Allow the cake to cool in the pan for at least 1 hour, then refrigerate for 2–3 hours before slicing. This helps the creamy layer firm up perfectly.

8. Optional Finishing Touch
   Brush the top lightly with pineapple syrup for extra shine and tropical sweetness before serving.

Conclusion

This Pineapple Cream Cheese Cake is the ultimate combination of light cake, creamy filling, and fruity freshness. Every bite delivers a delicious burst of pineapple with smooth cream cheese richness. Serve chilled for a refreshing summer dessert or slightly warm for a cozy, comforting treat. Either way, it’s a show-stopping cake that looks as amazing as it tastes — soft, glossy, and irresistibly creamy.

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