8 ounces cream cheese, softened
1/2 cup vegetable oil, such as canola, corn oil, or safflower oil
3 large eggs
1 cake mix (18.5 ounces) butter cake mix with pudding in the mix
1 can (15 1/4 ounces) crushed pineapple, drained
2 tablespoons lemon juice

Grease and flour a 12-cup Bundt cake pan.

Heat oven to 325°F.

In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into a Bundt cake pan.

Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely. Frost or dust with powdered sugar.

Submitted by: Pineapple India