1 box yellow cake mix*
1 (3-ounce) box Jell-O cheesecake pudding**
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.
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!