Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup blueberry pie filling
- 8 oz cream cheese, softened
- 1/2 cup pineapple juice
- 1/4 cup vegetable oil
- 3 large eggs
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the yellow cake mix, crushed pineapple (with juice), pineapple juice, vegetable oil, and eggs. Mix until just combined, being careful not to overmix.
- Step 3: In a separate bowl, beat the softened cream cheese until smooth. Gently fold in the blueberry pie filling.
- Step 4: Pour half of the cake batter into the prepared baking pan. Spoon the cream cheese and blueberry mixture evenly over the batter.
- Step 5: Carefully pour the remaining cake batter over the cream cheese layer.
- Step 6: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before slicing and serving.
Notes
- Refrigerate leftover cake tightly covered for up to 3 days to maintain its moistness.
- For a warm, comforting slice, gently microwave individual portions for 15-20 seconds.
- Serve this cake chilled with a dollop of whipped cream and fresh blueberries for an extra burst of flavor.
- Gently swirling the cream cheese layer into the cake batter before the final pour creates a beautiful marbled effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American