Frosted Pineapple Cheesecake

CAKE:

1 box yellow cake mix*

1 (3-ounce) box Jell-O cheesecake pudding**

4 eggs

1/2 cup safflower oil

1 cup whole milk

1 large can crushed pineapple, undrained

1 cup sugar

• Pre-heat oven to 350 degrees. 
• Mix together the cake mix and pudding mix. 
• Add the oil and milk, beat well.
• Add eggs one at a time beating well after each addition. Beat until smooth. 
• Pour into a well greased 9x13 baker. 
• Bake 45-60 minutes (or until center springs back). 
• While cake is baking mix together the pineapple and sugar on top of stove until sugar has dissolved. Bring to a boil and let cool slightly. 
• While cake is still hot, punch holes in cake with a large round chopstick and pour hot pineapple mixture over cake. 
• Let cool.

FROSTING:

1 (8-ounce) package cream cheese, softened

6 tablespoons butter or margarine, softened

1 tablespoon lemon juice

2 1/2 - 3 cups powdered sugar

• Beat cream cheese and butter until smooth. 
• Add lemon juice. 
• Add powdered sugar gradually and beat until creamy. 
• Spread over cooled cake. 
• Refrigerate to set frosting.

*Also good with white or butter cake
**DO NOT USE sugar free!