Skip to content Skip to sidebar Skip to footer

Pineapple Cream Cheese Cake

I stumbled on this recipe in one of my mom's cookbooks last year. My family love pineapple so we gave it a go. Now it's a favorite. Easy to make, easy to eat, easy to put on some extra pounds if you consume too much! :D

Pineapple Cream Cheese Cake

Serves:    15 - 20

  • 2 c    sugar
  • 3/4 c    vegetable oil
  • 2 large    eggs
  • 1 can(s)    crushed pineapple (20 oz can) in its own juice or heavy syrup
  • 2 c    all purpose flour
  • 1 tsp    baking soda
  • 1 tsp    salt
  • 1 pkg    cream cheese, softened (8 oz)
  • 1 stick    margarine or butter, softened
  • 1 tsp    vanilla extract
  • 2 c    powdered sugar


For the cake:
  1. Mix ingredients together by hand and pour into a greased 13x9 baking pan.
  2. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist).
  3. Remove cake from oven and cool completely before adding the icing.

For the icing:
  1. Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
  2. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.

Post a Comment for "Pineapple Cream Cheese Cake"