Let me start out by saying that I hate pineapple (and mango, coconut, most tropical fruits). This is something I bake that I do not eat, but everyone always loves. I found the recipe 6 or 7 years ago; I believe it is originally from Kraft, but I can’t be sure because I just typed this up and added it to my cookbook.
- 1/4 Cup Unsalted Butter, Melted
- 1/2 Cup Packed Brown Sugar
- 1 Can Pineapple Slices, Drained
- Maraschino Cherries
- 1 Package Yellow or Pineapple Cake Mix
- 2 Packages Cream Cheese, Softened
- 1 3oz. Package Lemon Jello
- 2 Eggs
- Preheat oven to 350F and grease a 9″ springform pan
- Stir melted butter and brown sugar in the pan; place pineapple slices in the sugar mixture with a cheery in the center of each slice
- Prepare cake mix according to directions, pouring half over the pineapples
- Beat cream cheese, jello, and eggs until smooth; spread gently over cake mix, covering with remaining cake mix
- Bake 65-75 minutes, or until toothpick comes out clean
- Cool 10 minutes then loosen edges, turning cake out onto serving platter
This cake is quite heavy, due to the cream cheese layer. It should come out as three distinct layers, but we all know that doesn’t work out perfectly. The original recipe calls for yellow cake, but when I made it for my cousin, my aunt had a pineapple cake mix, so I’ve always used that. You don’t have to use the lemon jello; if you don’t I would either mix in sugar or even a vanilla pudding packet to sweeten the cream cheese.