Ingredients:

  • 1 (15.25 ounce / 432g) package lemon cake mix (like Duncan Hines)
  • 1 (8 ounce / 227g) package cream cheese, softened
  • 1 (20 ounce / 567g) can crushed pineapple, undrained
  • ½ cup (113g / 1 stick) butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Spread the undrained crushed pineapple evenly over the bottom of the prepared pan.
  3. Evenly distribute small dollops of softened cream cheese over the pineapple.
  4. Sprinkle the dry lemon cake mix evenly over the cream cheese and pineapple.
  5. Pour the melted butter evenly over the cake mix, ensuring to cover as much of the mix as possible.
  6. Bake for 35-40 minutes, or until the top is golden brown and the cake is set. Check for a slight jiggle in the centre – that’s okay!
  7. Let the cake cool completely before serving. This allows it to firm up and the flavours to meld together.