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Pineapple Inside Cakes

Average of 1 ratings: 5.0 stars

Difficulty Level: Somewhat Easy
Average of 1 reviews

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Ingredients:

  • 1 pkg (18.25 ounces) yellow cake mix
  • 1/3 cup crushed pineapple in juice
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 3 eggs
  • 1 pkg (8 ounces) cream cheese softened
  • 2/3 cup brown sugar firmly packed

Makes:

5 mini cakes.

Tools:

Instructions:

Step 1

Preheat oven to 350°F. Spray pans with vegetable pan spray.

Step 2

Prepare yellow cake mix with water, oil and eggs following package instructions.

Step 3

Fill prepared pans 2/3 full (about 1/2 cup batter); reserve remaining batter.

Step 4

Bake 17-20 minutes or until toothpick inserted into cake comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.

Step 5

Bake remaining cake batter as directed above.

Step 6

Meanwhile, combine cream cheese and sugar; stir until smooth. Stir in pineapple. Spoon into cake cavities.

Step 7

Assemble cakes by inverting one layer onto second layer. Ice, as desired, with buttercream. Chill until ready to serve.