pineapple loaf cake

a recipe by
Kathy W
Englewood, OH

This cake is for pineapple lovers! (The cream cheese filling is also great on bagels.)

serves 20-24 slices
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For pineapple loaf cake

  • 1 box
    pineapple cake mix (i used duncan hines 15.25 oz pineapple supreme)
  • 1 box
    instant vanilla pudding
  • 1 c
    cold water
  • 1/2 c
    vegetable oil
  • 4
    eggs
  • FILLING
  • 6 oz
    whipped cream cheese
  • 1/2 - 3/4 c
    powdered sugar
  • 4 oz
    drained, crushed pineapple
  • 1/4 c
    well drained, chopped maraschino cherries
  • SIMPLE SYRUP
  • 1/2 c
    water
  • 1/2 c
    brown sugar

How To Make pineapple loaf cake

  • 1
    Preheat oven to 350 degrees
  • 2
    Drain and blot off excess liquid from cherries and chop. Set aside.
  • 3
    Prepare simple syrup by combining brown sugar and water in a small pan. Bring to a boil, remove from heat and cool.
  • 4
    Grease and flour 2 loaf pans and set aside
  • 5
    In a large mixing bowl, mix together boxed cake mix, pudding, water, oil and eggs.
  • 6
    Beat for 4 minutes.
  • 7
    Divide batter between the 2 loaf pans and bake for 40 - 45 minutes.
  • 8
    While the cake is baking prepare cream cheese filling.
  • 9
    Mix together the whipped cream cheese and 1/2 - 3/4 cup of powdered sugar depending on how sweet you want it.
  • 10
    Stir in the crushed pineapple and set aside.
  • 11
    When cakes are done, remove from oven and cool 5 minutes then remove from pans and cool completely on a rack.
  • 12
    When cakes are cooled, cut lengthwise in half. Using a pastry brush, brush halves with simple syrup. Set the top halves aside.
  • 13
    Spread half of the cream cheese mixture on each of the bottom cake half, sprinkle half of the cherries on each, and replace the top and serve.
  • 14
    Store any leftover cake in the refrigerator.
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