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Ingredients
- Crust:
- 1/4 c. of margarine
- 2 eggs
- 2 c. flour
- 6 T. sugar
- 1 tsp. baking powder
- 1 (20-oz.) can crushed pineapple
- Filling:
- 2 lbs. cream cheese
- 1 1/2 c. sugar
- Juice of 1 lemon
- 6 T. flour
- 4 eggs
- 3 c. milk
- cinnamon
Directions
- Crust:
- Mix all the ingredients (except pineapple); roll and fit into a 13x9 inch pan.
- Spread the well-drained pineapple on the crust.
- Filling:
- Combine 1 pound of cream cheese cheese with 1 1/2 cups sugar.
- Add the juice of one lemon, 6 tablespoons flour and 4 eggs, one at a time.
- Beat until smooth.
- Slowly add 3 cups of milk.
- Pour gently onto pinapple spread crust.
- Sprinkle with cinnamon.
- Bake in a 350 oven for 50 minutes.
- Turn oven off; leave cake in for another 50 minutes.
- Take cake out of oven and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 20 servings | |
| Calories 355 | |
| Calories from Fat 181 | 51% |
| Total Fat 20.54g | 26% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.42g | |
| Cholesterol 109mg | 36% |
| Sodium 274mg | 11% |
| Potassium 182mg | 5% |
| Total Carbs 36.81g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 24.99g | 17% |
| Protein 7.09g | 11% |
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