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Ingredients
- 1 pkt pineapple supreme cake mix
- 16 ounce cream cheese softened
- 3 Tbsp. lemon juice
- 1/2 tsp cinnamon
- 1 1/2 c. lowfat milk
- 1/3 c. brown sugar
- 4 x Large eggs
- 3 Tbsp. oil
- 1/2 c. sugar
- 1 can crushed pineapple (20 ounce.)
Directions
- Preheat oven to 300 degrees. Reserve 1 c. cake mix. In a large bowl, combine cake mix, 1 egg, oil, brown sugar, and cinnamon; mix will be crumbly. Press this crust mix proportionately into bottom and 3/4 way up the sides of a greased 9x13x2 inch pan. In same bowl, blend cream cheese and sugar. Add in 3 Large eggs and the reserved cake mix; beat 1 minute at medium speed. At low speed slowly add in lowfat milk and lemon juice. Mix till smooth. Pour this mix into crust. Bake for 40 to 50 min at 300 degrees till center is hard. When cold, top with liquid removed fruit; refrigeratebefore serving. Store in refrigerator or possibly freeze covered with foil.
- Makes a 9x1 inch cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 877g | |
| Recipe makes 2 servings | |
| Calories 1700 | |
| Calories from Fat 969 | 57% |
| Total Fat 109.9g | 137% |
| Saturated Fat 49.5g | 198% |
| Trans Fat 0.53g | |
| Cholesterol 676mg | 225% |
| Sodium 959mg | 40% |
| Potassium 1048mg | 30% |
| Total Carbs 155.68g | 42% |
| Dietary Fiber 2.3g | 8% |
| Sugars 143.89g | 96% |
| Protein 33.01g | 53% |
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