Servings: 24 servings or 3 (9-inch) pies, 8 servings each
  •   Cheesecake
  • 2-1/4 lb. cream cheese, softened
  • 8 oz. granulated sugar
  • 2 Tbsp. flour
  • 2 tsp. vanilla
  • 8 oz. sour cream
  • 8 fl oz eggs
  • 3 each HONEY MAID Graham Cracker Crusts (6 oz.)
  •   Pineapple Topping
  • 4-1/2 oz. butter, melted
  • 9 oz. light brown sugar, lightly packed
  • 15 each canned pineapple rings, drained
  • 2 lb. plus 13 oz. yellow cake mix, prepared
  • 4-1/2 Tbsp. granulated sugar
  • 9 oz. apricot jam


Nutritional facts are based on a single serving
Calories 560
Total fat 31g
Saturated fat 16g
Trans fat 1g
Cholesterol 125mg
Sodium 430mg
Carbohydrate 65g
Dietary fiber 1g
Sugars 48g
Protein 6g
Calcium 10%DV
Iron 10%DV


  1. CHEESECAKE:  BEAT cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. Beat 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.
  2. POUR  20 oz. (about 3 cups) batter into each crust. Bake in 350ºF standard oven 20 to 24 min. or until centers are almost set. Cool 1 hour.
  3. PINEAPPLE  Topping: Mix butter and brown sugar until well blended. Pour 4.5 oz. into each of 3 aluminum pie pans; spread to evenly cover bottom of pan. Arrange 5 pineapple rings in each pan; cover with 15 oz. cake batter.
  4. BAKE  in 350ºF standard oven 18 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; run knife around edge of each pan to loosen cake from side of pan. Sprinkle top of each cake with 1-1/2 Tbsp. granulated sugar. Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake. Rearrange pineapple slices if necessary. Cool completely. Refrigerate several hours or overnight.
  5. WARM  jam; strain. Brush on top of each cake.

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