Here is a fun dessert full of fruit flavors and patriotism. This is a pineapple cake topped with cheesecake flavors and fresh fruit. This cake comes together easily and it is also lower in fat because no butter or oil is used in the cake. It is the perfect summer dessert to enjoy on the 4th of July or any National Holiday.
Update: My kids helped me decorate this cake so I'm extra proud of it this year. :)
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
1 box of yellow or white cake mix
1 20oz can of crushed pineapple with juice
1/2 cup of applesauce
1 brick cream cheese (at room temperature)
1/2 cup sugar (or splenda)
1 tub of cool whip topping
1 pint each of raspberries and blueberries
To make the cake: mix together the cake mix, eggs, applesauce and the juice from the crushed pineapple. Once the cake batter is smooth, fold in the crushed pineapple. Pour batter into a well sprayed 9x13pan and bake at 350 degrees for 30 minutes (or until cake is set). To make the cheesecake topping: cream the sugar and cream cheese together until it is fluffy. Then fold in the cool whip. Spread the cheesecake topping over the cooled cake and refrigerate for 4-6 hour or overnight. Before serving add your blueberries and raspberries in a flag pattern.
Have a safe and happy holiday!
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