How To Make Pineapple Cheesecake Cake
Impress everyone with this magical pineapple cheesecake. A layer of cheesecake is baked right into it, then topped with a pineapple white chocolate glaze.
Serves:
Ingredients
- 1Duncan Hines Pineapple Cake Mix
- ½cupwater
- ½cuppineapple juice
- 3large eggs
- ⅓cupvegetable oil,or canola oil
For Cheesecake Layer:
- 8ozcream cheese,(1 package), room temperature
- 2tbspunsalted butter,room temperature
- 1tbspcornstarch
- 1large egg
- 1tspvanilla extract
- 14ozsweetened condensed milk,(1 can)
For White Chocolate Pineapple Glaze:
- ¼cupwhite chocolate chips
- ¾cuppowdered sugar
- 1tspvanilla
- 2tbsppineapple juice
- pineapple,chopped, for garnish
Instructions
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Preheat the oven to 350 degrees F.
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Combine the cake mix, water, pineapple juice, eggs and oil and mix until combined. Pour into a well-greased and floured 12-cup bundt pan; spread out evenly.
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Combine the cream cheese, butter and cornstarch and mix until smooth and creamy. Add the egg, vanilla and sweetened condensed milk and mix until well combined.
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Spoon cheesecake layer over the top of the cake batter, in an even ring, being careful not to touch the outer or inner part of the bundt pan.
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Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then invert to a wire rack and cool completely.
Glaze:
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Add white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the powdered sugar.
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Add the vanilla and 1 tablespoon of pineapple juice and stir until smooth and well combined. If the mixture is too thick, add a little more pineapple juice.
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Drizzle over cooled cake. Allow glaze to set.
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Slice, serve, and enjoy!
Nutrition
- Calories: 502.75kcal
- Fat: 22.63g
- Saturated Fat: 8.89g
- Trans Fat: 0.13g
- Monounsaturated Fat: 9.64g
- Polyunsaturated Fat: 2.23g
- Carbohydrates: 67.56g
- Fiber: 0.61g
- Sugar: 29.48g
- Protein: 8.16g
- Cholesterol: 99.87mg
- Sodium: 402.78mg
- Calcium: 199.24mg
- Potassium: 229.01mg
- Iron: 1.06mg
- Vitamin A: 138.57µg
- Vitamin C: 2.18mg
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