The Ultimate Pineapple Cake with Cheesecake Filling Recipe

There is a specific kind of magic that happens when the sharp, bright tang of tropical fruit meets the heavy, velvet richness of cream. I remember the first time I pulled this Pineapple Cake with Cheesecake Filling from the oven. The kitchen was thick with the scent of caramelized sugar and warm fruit, a smell that felt like a summer afternoon even though it was mid-February. This recipe wasn’t born out of a fancy cookbook; it came from a desire to combine the crumb of a traditional southern fruit cake with the surprise of a creamy center. It is a dessert that feels celebratory but remains deeply rooted in home-style comfort.

Why You’ll Love This

• The texture contrast between the moist, airy pineapple sponge and the dense, silky cheesecake core is addictive.
• It uses pantry staples to create a sophisticated flavor profile that tastes much more complex than it is to make.
• The crushed pineapple ensures the cake stays incredibly tender for days, so it never dries out.
• It is a versatile showstopper that works just as well for a casual Sunday brunch as it does for a formal dinner party.

I once served this to my neighbor, a man who famously claimed that fruit had no business being inside a cake. He was the kind of person who preferred a plain chocolate bar to anything remotely “gourmet.” I didn’t tell him what was inside; I just handed him a slice. He finished it in record time and asked if there was “more of that creamy stuff” in the kitchen. To this day, it is the only fruit-based dessert he specifically requests for his birthday. If it can win over a lifelong fruit-in-cake skeptic, it can win over anyone.

What Makes It Special

• Crushed Pineapple: This provides natural sweetness and a level of moisture that oil or butter alone cannot achieve.
• Full-Fat Cream Cheese: This creates that iconic cheesecake “tang” that cuts through the sugar perfectly.
• Pure Vanilla Extract: A generous pour bridges the gap between the acidity of the fruit and the richness of the dairy.
• Golden Granulated Sugar: It offers a slight hint of molasses flavor that complements the baked pineapple beautifully.

Making It Happen

The process begins with preparing your cheesecake “surprise.” You want to beat the cream cheese and sugar until it looks like smooth silk, ensuring there are no lumps to disrupt the texture. Once that is set aside, the cake batter comes together by whisking the dry ingredients into a mixture of eggs, oil, and that beautiful crushed pineapple.

When it comes time to assemble, you pour about two-thirds of the golden batter into your pan. Then, you carefully drop spoonfuls of the cheesecake mixture right into the center, making sure not to let it touch the edges of the pan so it stays hidden. Covering it with the remaining batter is the final step before it hits the heat. As it bakes, the pineapple juices seep into the crumb while the cheesecake center sets into a firm, luscious layer. The result is a cake that looks humble on the outside but reveals a beautiful, creamy interior once sliced.

You Must Know

• Always drain your crushed pineapple thoroughly; too much extra juice can make the cake batter too thin to support the filling.
• Ensure your cream cheese is at true room temperature before mixing to avoid tiny white clumps in your filling.
• Avoid overmixing the batter once the flour is added, as this can lead to a tough, bready texture rather than a light crumb.
• Let the cake cool completely before slicing; the cheesecake filling needs time to fully set so it doesn’t run when you cut into it.

Serving Ideas and Pairings

This cake is best served slightly chilled or at room temperature. For an extra touch of indulgence, a dollop of lightly sweetened whipped cream or a scoop of coconut milk ice cream pairs wonderfully with the tropical notes. If you are looking for a drink pairing, a cold glass of sparkling Moscato or a hot cup of Earl Grey tea with a splash of lemon works beautifully to balance the richness.

Make It Different

If you want to put a personal spin on this Pineapple Cake with Cheesecake Filling Recipe, consider adding half a cup of toasted shredded coconut to the batter for a Pina Colada vibe. For those who prefer a bit of crunch, chopped macadamia nuts or pecans can be folded into the cake mixture. If you are looking for a citrus twist, swapping a tablespoon of the pineapple juice for fresh lime juice and adding lime zest to the cheesecake filling adds a bright, zesty dimension.

Storage and Reheating

Because of the dairy content in the filling, this cake must be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. It will stay fresh for up to five days. If you prefer a warmer slice, you can zap it in the microwave for about ten seconds, just enough to soften the sponge without melting the cheesecake center.

Success Tips

Patience is your best friend with this recipe. The cake often smells ready before it actually is, so use a wooden skewer to test the cake portion specifically. Also, if you notice the top browning too quickly, loosely tent the pan with foil for the last ten minutes of baking. This ensures the middle is fully cooked without scorching the exterior.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
You can, but you must finely chop it and sauté it briefly to reduce the moisture and break down the enzymes that can sometimes prevent cakes from rising properly.

Can I bake this in a Bundt pan?
Yes, but you must grease and flour every crevice of the pan meticulously. The cheesecake filling can be heavy, so make sure it is centered well.

How do I know when the cheesecake center is done?
Since the filling is hidden, rely on the “jiggle” test. The cake should be firm to the touch, and a skewer inserted into the cake part (not the center) should come out clean.

Can I freeze this cake?
Yes, it freezes surprisingly well. Thaw it overnight in the refrigerator before serving to maintain the best texture.

Is there a substitute for the cream cheese?
Mascarpone is a great alternative if you want a milder, even creamier filling, though it won’t have the same signature tang as cream cheese.

Pineapple Cake with Cheesecake Filling

Ingredients

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 can (20 oz) crushed pineapple in juice (drained, reserve 2 tablespoons juice)
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon reserved pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease your chosen baking pan thoroughly.
2. In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, one egg, and the reserved pineapple juice until completely smooth. Set this aside.
3. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking soda, and salt.
4. In a separate bowl, lightly beat the two eggs, then stir in the oil, crushed pineapple, and vanilla extract.
5. Fold the wet ingredients into the dry ingredients until just combined.
6. Pour two-thirds of the cake batter into the prepared pan.
7. Drop the cheesecake filling by spoonfuls over the batter, keeping it away from the very edges of the pan.
8. Top with the remaining cake batter, spreading gently to cover the filling.
9. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
10. Allow to cool completely on a wire rack before refrigerating for at least two hours before serving.

Notes
If using a 9×13 pan, the cake will bake faster than in a deep Bundt pan. Start checking for doneness at the 35-minute mark.

Nutrition
(Approximate per serving)

• Calories: 345 kcal
• Total Fat: 14g
• Carbohydrates: 52g
• Protein: 5g
• Sugar: 34g

I would love to hear how your Pineapple Cake with Cheesecake Filling turned out! Did you add any custom toppings or stick to the classic version? Feel free to share your results.