Here’s a rich, moist, and easy-to-make Pineapple Cream Cheese Cake recipe — perfect for dessert or special occasions.
🍍 Pineapple Cream Cheese Cake
🛒 Ingredients (9×13-inch pan)
Cake:
- 1 box yellow or white cake mix
- 1 (20 oz) can crushed pineapple, drained
- 1/3 cup vegetable oil
- 3 large eggs
Cream Cheese Layer:
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping (Optional):
- 1 cup whipped topping (like Cool Whip)
- ½ cup chopped pineapple or toasted coconut
👩🍳 Instructions
1️⃣ Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
2️⃣ Make the Cake
- In a large bowl, combine cake mix, drained pineapple, oil, and eggs.
- Beat until smooth.
- Pour half of the batter into the prepared pan.
3️⃣ Add Cream Cheese Layer
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until creamy and smooth.
- Drop spoonfuls of cream cheese mixture over the cake batter in the pan.
- Pour remaining cake batter on top and gently swirl with a knife to create a marbled effect.
4️⃣ Bake
- Bake 35–40 minutes or until a toothpick inserted in the cake comes out clean.
- Cool completely in the pan on a wire rack.
5️⃣ Optional Topping
- Spread whipped topping over cooled cake.
- Garnish with chopped pineapple or toasted coconut if desired.
💡 Tips
- For extra moisture, don’t overbake — the cream cheese layer keeps it soft.
- You can also make cupcakes using this recipe; reduce bake time to 20–25 minutes.
- Add a pinch of cinnamon or nutmeg to the cream cheese layer for a subtle flavor twist.
If you want, I can also give a “one-bowl, ultra-easy” version of this pineapple cream cheese cake that requires minimal mixing and cleanup.
Do you want me to do that?