Skip to main content

Pineapple Cream Cheese Cake





I stumbled on this recipe in one of my mom's cookbooks last year. My family love pineapple so we gave it a go. Now it's a favorite. Easy to make, easy to eat, easy to put on some extra pounds if you consume too much! :D

Pineapple Cream Cheese Cake

Serves:    15 - 20
Ingredients:

CAKE:
  • 2 c    sugar
  • 3/4 c    vegetable oil
  • 2 large    eggs
  • 1 can(s)    crushed pineapple (20 oz can) in its own juice or heavy syrup
  • 2 c    all purpose flour
  • 1 tsp    baking soda
  • 1 tsp    salt
ICING:
  • 1 pkg    cream cheese, softened (8 oz)
  • 1 stick    margarine or butter, softened
  • 1 tsp    vanilla extract
  • 2 c    powdered sugar

Instructions:

For the cake:
  1. Mix ingredients together by hand and pour into a greased 13x9 baking pan.
  2. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist).
  3. Remove cake from oven and cool completely before adding the icing.

For the icing:
  1. Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
  2. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
Labels:

Comments

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper! Original Old Bay Crab Cakes  Serves:  4 Ingredients: 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions: 1. In a large bowl, break bread into small pieces. Moisten with milk. 2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. 3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying. Mike’s comment’s: These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or ...
Post a Comment
Read more