I had a cheesecake with a cake like crust(about 1/2 inch thick. The filling had pineapple and lots of butter in it was ref. over night. It was cooked in a large bunt pan. I have searched for years. Help!

By W.DeBord on Saturday, April 08, 2000 - 11:21 pm: Edit

Hum, I have made cheesecakes on top of cakes and brownies. I also have seen cheesecake recipes baked in bundt pans. But I haven't seen one with pineapple like that, that I can think of....

When the cake was on the platter, inverted after baking did that leave the crust as the top most portion and the cheesecake on the bottom?
Where did you have that (home or resturant) and around what year? Also are you sure it had lots of butter or could it have been more like a sweet sauce from the liquid around the pineapple? Are your sure it was a baked cheesecake and not a refridgeration set one?

I'll take a look in some older cookbooks for you, which ones have you looked in already?

By W.DeBord on Monday, April 10, 2000 - 09:22 am: Edit

I haven't found your exact recipe. But I did come across one that might have a similar taste. You could adapt it by adding a cake base.

Pineapple "Philly" Pie:

1/3 c. sugar
1 tbsp. cornstarch
1 81/4oz. can crushed pineapple, undrained

Combine sugar and starch in saucepan, stir in pineapple. Cook stirring constantly until mixture is clear and thickened. Pour this into a unbaked 9" pie shell (if you adapted this first put a layer of cream cheese mixture on your cake base, then add filling, finish with cheesecake mixture and bake).

8 oz. cream cheese
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans (opt.)

Combine cheese, sugar and salt mix well. Add the rest of your ingred. mixing well after each addition, sprinkle nuts over cheesecake. Bake at 350 aprox. 35 min. Cool, garnish with pineapple slices and marschino cherries if desired.

If I were to make this I would pre-bake my crust even though the recipe doesn't call for it.

Hope this helps.

By W.DeBord on Monday, April 10, 2000 - 10:34 pm: Edit

Recieved a old Pillsbury cookbook today I bought on e-bay and they have two recipes with cake and cheescake with pineapple.

1 pkg. yellow cake mix
1/2 c. melted butter
1 egg

Reserve 1/2 c. cake mix, set aside. Mix the rest together press into a greased and floured bundt pan. bake 15 min. at 350.


8 oz. cream cheese
2 tbsp. butter, softened
1/2 c. sugar
1 tbsp. cornstarch
1 egg
3 tbsp. milk
1 tsp. vanilla

Mix filling until smooth.

1/2 c. of the above reserved cake mix
1/3 c. sugar
3 tbsp. cornstarch
15 3/4oz. can crushed pineapple in syrup undrained
1 egg

Mix together pineapple filling ingred. Then spread cream cheese mixture on cake base, top with pineapple filling. Sprinkle with coconut if desired. Bake aprox. 35 min.

I hope you will let me know how this worked out for you?

By Pam (Pam) on Tuesday, April 11, 2000 - 12:12 am: Edit

These recipes sound like the things housewives made in the 50 & 60's to serve to the neighbors.Would you ever serve anything like this???

By W.DeBord on Tuesday, April 11, 2000 - 12:41 am: Edit

Yes they are from that era. If it tasted good, yes I would because 1/2 of the people I work for are from that generation. I try to mix things up on weekly buffets, using "old family favorite recipes" people can't buy anywhere really, really pleases them!!!!! I have alot of old cookbooks and enjoy learning about what people use to bake and try to find recipes that people use to eat as children and miss as adults.

I make two full sweet table buffets a week in addition to ala carte, private parties (we have alot) club events and holiday buffets. I work very hard to make a great variety of items so they aren't eating the same cakes and desserts over and over. Although, I'd probably not use this recipe, is not common/well known enough to thrill more than one person in the crowd.