PINEAPPLE LOAF CAKE

Pineapple Loaf Cake image

Provided by Kathy W

Categories Cakes

Time 1h15m

Number Of Ingredients 13

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

Steps:

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.