Pineapple Cream Cake

Looking for an easy cake recipe to try? This Pineapple Cream Cheese cake starts with a box cake mix, but has 4 delicious layers. A sprinkle of nuts are optional!

Course Dessert

Cuisine American

Keyword box cake mix recipe, cake mix recipe, easy cake, fruit cake, pineapple cake

Prep Time 20

Cook Time 35

Chill Time 3

Total Time 55

Servings

Calories 297kcal

Ingredients

1 box yellow cake mix (plus ingredients on the back of the box)
20 ounces crushed pineapple (reserve the juice) (1 large can)
1 1/2 cups pineapple juice (from drained crushed pineapple)
milk (as needed)
8 ounces cream cheese (softened)
3.4 ounces vanilla instant pudding (or pineapple pudding) (1 small box)
12 ounces Cool Whip
1/2 cup chopped nuts (optional)

Instructions

Bake the cake in a 9x13 baking pan according to package directions.
Drain the pineapple, but reserve the juice. Pour the reserved juice into a 2-cup measuring cup. Add enough milk to the juice to make a total of 1 1/2 cups of milk/juice mixture.
Use a hand mixer to beat the milk/juice and the cream cheese together in a medium bowl.
Add the pudding mix and whip until the pudding has thickened.
Spread the cream cheese/pudding mixture over the cooled cake.
Top with drained crushed pineapple.
Spread Cool Whip overtop the whole cake.
Sprinkle with nuts if desired.
Cover and refrigerate at least 3 hours before serving.
Store any remaining cake in the refrigerator.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition