Pineapple Cheesecake Cake

Hi!! It’s Jenn, from Eat Cake For Dinner, back to share another really really yummy and totally versatile recipe with you. I first had a cake like this a few months ago when a co-worker brought it to work to share. It was so dang good and everyone raved about it and wanted the recipe. I have since made several different versions with Pineapple being the latest. It starts out with a cake mix. You can use any flavor cake mix you’d like and you prepare the cake mix according to the package directions. For this pineapple version, I used a pineapple cake mix and added pineapple juice in place of some of the water that is called for on the box. Once mixed, pour it into the bottom of a bundt pan. Then comes the best part . . . the cheesecake layer. Spoon the cheesecake layer over the cake batter, being careful not to touch the outer or inner part of the bundt pan.

When the cake bakes, the magic happens. The cheesecake layer sinks to the bottom and the cake rises to the top and then of course, when you flip it out of the pan, the cheesecake layer ends up on top. The last step is making a simple glaze that compliments the flavors of the cake. You end up with such a delicious and super impressive cake and it’s soooooo easy. The cake layer is dense, the cheesecake layer is thick and creamy and the glaze is sweet and the perfect finishing touch. Pineapple has such a mild flavor, so it really helps to serve fresh chopped pineapple with this cake to enhance the pineapple flavor. Give it a try or create your own version. . . it will become a new staple recipe in your house.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.