Honey Bun Cheesecake
Equipment
- Springform pan
- 13x9 inch baking pan
- Knife
- Spatula or wooden spoon
- Mixing bowl
- Wire cooling rack
Ingredients
- 1 8 oz package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 18.25 oz package yellow cake mix
- 2 tablespoons all-purpose flour
- 1/2 cup butter melted
- 6 ounces grated fresh pineapple
- 3/4 cup brown sugar packed
- 2 tablespoons honey
- 1 tablespoon rum extract or 1 teaspoon rum flavoring
- 8 ounces whipped topping thawed ( I used COOL WHIP Light )
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.
- In a large bowl, beat cream cheese, sugar, egg and vanilla until light and fluffy. Pour into prepared pan. Reserve 1 cup cake batter.
- To the remaining cake batter, add flour and melted butter; mix well with spoon. Stir in pineapple. Spread over cream cheese layer in pan.
- In another small bowl, combine brown sugar, honey, rum extract and 1/4 cup reserved cake batter; mix well with spoon (batter will be very stiff). Drop by teaspoonfuls over pineapple cake batter. Cut through batters several times with knife for marbled effect.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Spread whipped topping over top. Store in refrigerator.
