Ingredients
For the Pineapple Cake:
2 cups (240 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (120 milliliters) vegetable oil
1 1/2 cups (300 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 can (20 ounces or 565 grams) crushed pineapple, undrained
For the Cheesecake Filling:
8 ounces (225 grams) cream cheese, softened
1/2 cup (100 grams) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 ounces (225 grams) cream cheese, softened
1/2 cup (115 grams) unsalted butter, softened
4 cups (480 grams) powdered sugar
1 teaspoon vanilla extract
Preparations
For the Pineapple Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the vegetable oil and granulated sugar. Mix well.
Beat in the eggs, one at a time, followed by the vanilla extract.
Stir in the crushed pineapple (with its juice) until well incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Pour the cake batter into the prepared baking pan and spread it evenly.
For the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese until smooth.
Add the granulated sugar, egg, and vanilla extract to the cream cheese. Beat until the mixture is creamy and well combined.
Spoon the cheesecake filling evenly over the pineapple cake batter in the baking pan.
Use a knife to gently swirl the cheesecake mixture into the cake batter to create a marbled effect.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
Assembly:
Once the cake has cooled, spread the cream cheese frosting evenly over the top.
Slice, serve, and savor the delightful flavors of Pineapple Cake with Cheesecake Filling!
Prep Time: 20 minutes
Baking Time: 40-45 minutes
Cooling Time: Approximately 1 hour
Total Time: Approximately 2 hours (including cooling time)
Yield: This recipe typically serves 12-16 people.