Pineapple Cream Cheese Cake

"Simple and delicious!"
photo by a user photo by a user
Ready In:




  • Mix all cake ingredients.
  • Pour into a 13x9" greased pan.
  • Bake at 350°F for about 40-45 minutes.
  • Mix together frosting ingredients.
  • Let cake cool, then frost.
  • Note: Try adding some sweetened shredded coconut to frosting.

Questions & Replies

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  1. I had the opposite results of the other reviewer. I made this cake exactly per the recipe and at the 30 minute mark, I smelled burning cake! It was dark, chocolate brown, top to bottom. Let it cool, cut into it and it was too dense and without character to recommend. Had I baked it for the 40 minutes, I'd have to throw the pan out with the cake. I'm not posting a photo as to not dissuade other bakers but it wasn't a cake I'll ever try again. I consider myself an expert baker so when I have a cake miss the margin this much, I have to shrug and move on.
  2. I just made something similar from a family recipe and before posting it here I looked around and found this one. My recipe had 2 c. sugar but I actually did 1.5 thinking that sounded better. I also did 1/2 flour 1/2 whole wheat pastry flour and it turned out great. I also used reduced fat cream cheese and don't think it compromised the taste. My recipe also called for 1c. of walnuts which is what I used. I am very thankful for finding this recipe to confirm my use of the 20 oz can of pineapple because my handwritten recipe only had 1 can of crushed pineapple, no size was indicated. I used 20 oz because it's what I had and figured what the heck! I'm rating this high due to the speed in which my sweetie and co-workers devoured it and asked for copies of the recipes. It was an agreed upon do-over.


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