|Nutritional Guidelines (per serving)|
|Servings: 1 cake (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.|
Butter cake mix makes this tasty pineapple cake extra-easy to prepare. Bake in a bundt cake pan and top this cake with a vanilla glaze or this pineapple topping. Or dust it with powdered sugar.
Grease and flour a 12-cup Bundt cake pan. Heat oven to 325 F.
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.