This is my version of an Italian cream cheese cake...everyone LOVES it when I make it...so feel privilaged that I'm sharing it with you all...
Kari's Italian Cream Cheese Cake
1 box of Yellow cake mix - (MUST BE BUTTER RECIPE AND THE ONE THAT HAS PUDDING IN THE MIX)
1/3 stick of butter
1 can 15 1/2 oz. curshed pineapple
Mix butter with mixer to soften; add cake mix, 3 eggs, and ENTIRE can of cushed pineapple (including juice) - DO NOT ADD THE WATER THAT THE MIX SAYS TO ADD - YOU ARE USING THE PINEAPPLE JUICE INSTEAD OF THE WATER. Mix for 2 - 3 minutes until well blended. Bake at 350 degrees for 25 - 35 minutes (depending on your oven…start checking at 25 minutes…)
1 stick of butter
1 8 oz. package of cream cheese - I use fat free…shh…don't tell anyone :-)
1 package of powdered sugar - you don't use the whole bag - only about 1/2 to 3/4
1 package of chopped walnuts - optional
Milk - a splash at a time
Mix the butter and cream cheese; add about 1/2 bag of powdered sugar and a splash of milk. Mix well and taste…if it doesn't taste right…add a little more of the powdered sugar…not much though… If you want to add the walnuts, this is the time to add them to incorporate them into the icing....
*******Ice the cake when it's warm....I poke a butter knife in the top of the
cake to make 'breathing holes' for the icing to go down into the cake....
ENJOY!!! Let me know how you like it!!!