Pineapple Cheesecake Cake: A Tropical Twist on a Classic Dessert

Indulge in the ultimate dessert experience with this Pineapple Cheesecake Cake, a perfect blend of tropical flavors and creamy cheesecake. This recipe combines the richness of a no-bake cheesecake filling with the sweetness of pineapple, creating a show-stopping dessert that’s sure to impress. Whether it’s for a special occasion or a weekend treat, this cake is a crowd-pleaser!

Ingredients

For the Cake:

• 1 box super moist yellow cake mix (e.g., Duncan Hines)
• 1 tablespoon pineapple juice
• 1 large egg (additional to the mix instructions)
• Whole milk (replace water as per box instructions)
• Melted butter (replace oil as per box instructions)

For the No-Bake Cheesecake Filling:

• 3 (8 oz each) packages cream cheese, softened to room temperature
• 2/3 cup plus 6 tablespoons granulated sugar
• 1 1/2 cups heavy whipping cream
• 3 tablespoons pure vanilla extract

For Assembly:

• Pineapple rings (canned or fresh)
• Maraschino cherries (optional, for garnish)
• Reserved cake crumbs for decoration

Preparation

Bake the Cake:

1. Preheat your oven according to the cake mix box instructions.
2. Prepare the cake batter as directed, replacing the oil with melted butter and the water with whole milk. Add an extra large egg and 1 tablespoon of pineapple juice for extra moisture and flavor.
3. Grease two 6-inch cake pans and divide the batter evenly between them.
4. Bake as directed on the box or until a cake tester comes out clean. Allow the cakes to cool completely in the pans before removing.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.
2. In another bowl, beat the cream cheese, sugar, and vanilla extract on medium speed until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined. Chill the filling in the refrigerator while preparing the cake layers.

Assemble the Cake:

1. Using a long serrated knife, carefully slice each cooled cake layer in half horizontally, creating four even layers.
2. Place the first cake layer on a serving plate and spread a generous amount of cheesecake filling on top.
3. Add the second cake layer and repeat with more filling. Continue with the third layer, then cover the entire cake with the remaining filling, smoothing the sides and top with a spatula.
4. Decorate the top with a pineapple ring and press gently into the filling. Sprinkle the sides with reserved cake crumbs for a textured finish.
5. Add a maraschino cherry on top for a classic touch. Chill the cake in the refrigerator for at least 2 hours before serving.

This Pineapple Cheesecake Cake is a delightful fusion of flavors and textures, perfect for any celebration. Enjoy every tropical bite!