Pineapple Dream Cake with Pineapple Cream Cheese Topping is a long title, but I wanted to make sure you got an accurate description. I guess I should’ve added the word “Buttery” to the Pineapple Dream Cake part. 😊 This is such a delightful dessert! Perfect for parties or anytime you want a luscious, super moist pineapple dream in your mouth. 😊
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Pre-Packaged Mixes in Pineapple Dream Cake, et al
You won’t believe how yummy Donna’s Deliciously Moist Cinnamon Cake is. So moist you don’t need a single sip of anything to help wash it down. LOL Moreover, they both begin with a cake mix and a pudding mix.
Created by Melissa Woolard | Culinary Craftiness
- 1 box yellow cake mix
- 3 extra large or jumbo eggs
- 1/2 cup melted butter
- 20 oz. can crushed pineapple with juice (divided in half with juice)
- 8 oz. softened cream cheese
- 1 box French vanilla pudding
- 20 oz. can crushed pineapple with juice
- 1 bowl of whipped topping
- Preheat oven to 350°F. Spray 9x13 pan with oil.
- Using a wooden spoon, mix the cake mix, eggs, melted butter, and 1/2 a can of crushed pineapple and juice until thoroughly incorporated.
- Spread into prepared baking dish. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Try not to over-bake to keep it moist.
- Let cake completely cool.
- Poke holes all over the cake with the end of a wooden spoon. Spread the remaining 1/2 can of crushed pineapple and juice over the cake.
- Using a wire whisk or electric mixer, blend softened cream cheese and a whole can of crushed pineapple and juice.
- Add the dry vanilla pudding mix.
- Stir until completely combined. Fold in the whipped topping.
- Spread over cake.
- Cover with foil and keep refrigerated until ready to serve.
- Refrigerate leftovers.
If you don’t have any crushed pineapple on hand, but do have chunks, whiz it in a food processor. Also, if you have pineapple juice, but no canned pineapple, use the liquid equivalent in place of the amounts called for in the recipe. 🍍 Even though the cream cheese is a flavor punch, the topping will be divine without it. Likewise, sans the whipped topping. Using what’s on hand makes life easier. So don’t be afraid to drop an ingredient if it’s not vital to the overall taste and shape. However, if you plan to make this for a party, you might not want to deviate. I try to serve only the best to my guests. Putting one’s best foot forward and all that. 😉