Tasty Thursday ~ Frosted Pineapple Cheescake

Frosted Pineapple Cheesecake

1 box yellow cake mix*

1 (3-ounce) box Jell-O cheesecake pudding**

4 eggs

1/2 cup safflower oil

1 cup whole milk

1 large can crushed pineapple, undrained

1 cup sugar

Pre-heat oven to 350 degrees. Mix together the cake mix and pudding mix. Add the oil and milk, beat well. Add eggs one at a time beating well after each addition. Beat until smooth. Pour into a well greased 9×13 baker. Bake 45-60 minutes (or until center springs back). While cake is baking mix together the pineapple and sugar on top of stove until sugar has dissolved. Bring to a boil and let cool slightly. While cake is still hot, punch holes in cake with a large round chopstick and pour hot pineapple mixture over cake. Let cool.


1 (8-ounce) package cream cheese, softened

6 tablespoons butter or margarine, softened

1 tablespoon lemon juice

2 1/2 – 3 cups powdered sugar

Beat cream cheese and butter until smooth. Add lemon juice. Add powdered sugar gradually and beat until creamy. Spread over cooled cake. Refrigerate to set frosting.

*Also good with white or butter cake
**DO NOT USE sugar free!

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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