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Tropical Mango Pineapple Cheesecake topped with fresh fruits

Tropical Mango Pineapple Cheesecake Cake

A delightful dessert that combines creamy cheesecake with zesty mango and juicy pineapple, creating a refreshing taste of paradise in each slice.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 1 box white cake mix Using a box mix for convenience.
  • 1 cup crushed pineapple, drained Provides tropical flavor.
  • 1/2 cup mango puree Can use fresh blended mangoes.
For the cheesecake filling
  • 8 ounces cream cheese, softened Key ingredient for cheesecake texture.
  • 1 cup powdered sugar For sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup cool whip Used for light, airy texture.
For the topping
  • Fresh mango slices For decoration.
  • Toasted coconut flakes Optional for an extra tropical flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, prepare the white cake mix according to the package instructions. Stir in the crushed pineapple and mango puree until smooth.
  3. Divide the batter into two greased 9-inch round cake pans.
  4. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Making the Cheesecake Filling
  1. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in the cool whip.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving platter and spread a generous amount of the cheesecake filling on top.
  2. Stack the second layer on top and frost the top and sides with the remaining cheesecake filling.
  3. Decorate with fresh mango slices and optionally sprinkle with toasted coconut flakes.
Chill
  1. Refrigerate for at least an hour to allow it to set.

Notes

Try swapping the white cake mix for a pineapple or coconut cake mix, or add a splash of rum extract for an adult twist. Store leftovers in an airtight container in the fridge for up to 3 days.