Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (8 oz) cream cheese, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup pineapple juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
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 cake mix, crushed pineapple (with juice), softened cream cheese, vegetable oil, eggs, pineapple juice, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes, or until well combined and smooth.
- Step 3: Gently fold in the blueberries.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool completely in the pan before cutting and serving.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 3 days to keep it moist and prevent the cream cheese from spoiling.
- A quick zap in the microwave for 15-20 seconds per slice will restore some of its warm, fresh-baked deliciousness.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
- For a richer flavor, try using a high-quality pineapple juice; the better the juice, the better the cake will taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American