|Nutritional Guidelines (per serving)|
|Servings: 16 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A butter cake mix makes this tasty pineapple cake extra-easy to prepare and bake in a bundt cake pan. Top this cake with a vanilla glaze or this pineapple topping. Or dust it with powdered sugar.
- 8 ounces cream cheese, softened
- 1/2 cup vegetable oil, such as canola, corn oil, or safflower oil
- 3 large eggs
- 1 cake mix (18.5 ounces) butter cake mix with pudding in the mix
- 1 can (15 1/4 ounces) crushed pineapple, drained
- 2 tablespoons lemon juice
Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.
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 the batter 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 a rack for 15 minutes. Carefully invert onto a cake plate to cool completely. Frost or dust with powdered sugar.
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