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Pineapple Cream Cheese Cake Recipe

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This recipe for Pineapple Cream Cheese Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Sunday, July 20, 2008


1 (18.25 oz.) white cake mix, batter prepared as directed on box
1 (8oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 (3oz.) boxes instant cheese cake pudding mix
1 1/2 cups milk
1/2 tsp. almond flavor
1 (20oz.) can crushed pineapple, well drained
1 (12oz.) tub whipped topping, thawed
1/2 cup slivered almonds, lightly toasted
1 cup mini malted milk candy eggs

Heat oven to 350. Spray 4 9" round cake pans with nonstick spray. Divide cake batter evenly among pans. Bake 15-18 minutes until golden on top. Cool completely. Meanwhile beat cream cheese, sour cream in med bowl until smooth. In large bowl whisk pudding mix, milk and flavor until mixture begins to thicken. Add cream cheese mixture. Beat on low speed for 1-2 minutes. Stir in pineapple. to assemble on large plate add one cake layer then 1/4 of cheesecake mixture. Repeat layers ending with cheesecake mixture. Spread whipped topping over top and sides. Refrigerate for 2-3 hours before serving. Just before serving, sprinkle with almonds. Arrange eggs over almonds. Slice and serve.




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