Pineapple Cream Cake
7 large Eggs
1- 20 oz. Can of Pineapple Chunks,and Juice puréed (or crushed or fresh pineapple)
4oz. of Original Cream Cheese, softened ( I use Philadelphia)
2 Boxes Betty Crocker Gluten Free Yellow Cake Mix
In large mixing bowl beat eggs, then add 1 1/2 cups of the pureed pineapple. (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.
Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.
Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.
Variations: You can add shredded GF Coconut or chopped pecans to change it up!