I’ve come across a few Pineapple Cake recipes and this one I changed up a bit. Fresh Pineapple and a butter cake mix with pudding in the mix makes this pineapple cake really quick and easy to prepare. Bake in a Silicone Bundt Pan for that extra exquisite cake look. You will find it’s a simple cake for any day or occassion.
1 moist supreme butter cake mix w/pudding in the mix (1 lb. 3.75 oz)
1 8oz. package of cream cheese, softened
3 large eggs
1/2 of one fresh pineapple, reserve juice (can used crushed pineapple in a can)
2 Tablespoons Orange juice
Preheat oven to 325 degress. Grease and flour Silicone Bundt Pan.
In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into a Bundt cake pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely. Drizzle with the other half of Pineapple and dust with powdered sugar.
*Kitchen products used for this recipe can be found at www.noelskitchen.com.
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