Instructions: Preheat oven to 350. Grease and flour 13"X9" pan. Drain pineapple syrup (1/2 c.) into large bowl, save pineapple for filling. Blend in remaining cake ingredients until moistened. Beat as directed on cake package. Pour half of batter (about 2 c.) into prepared pan. In small bowl, combine first 6 filling ingredients until smooth; add pineapple. Spoon filling over batter in pan; cover with remaining batter. Bake 40-50 minutes or until top springs back when touched lightly in center. Cool in pan 5 minutes; invert onto serving tray. Cool. In small bowl, combine frosting ingredients; beat as directed on frosting package. Frost cake.13"X9" cake.

HIGH ALTITUDE- 5200 feet: Add 2 T. flour to cake mix. Bake at 375 for 40-45 min.

NOTES : Cris

Note: I dont know if the frosting mix is available for this cake any more, but Id bet that a canned lemon frosting or home-made with the sour cream, lemon peel, and juice added would work perfectly well. I havent made it in a couple of years, just found this booklet the other day and remembered how we used to love these cakes! I plan to make both the Pineapple Cheese Swirl and the Cheese Ripple Fudge very soon, and will report back about my results with current mixes,etc. I havent seen a Create-A-Cake mix in years, but I dorecall that a regular pudding-in-the-mix-type yellow cake worked fine the last time I made the Pineapple Cheese Swirl Cake, and a regular fudge cake mix worked fine for the Cheese Ripple Fudge Cake.

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