In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla, and beat until fully combined and creamy.
4. Assemble the Cake:
If not using the filling: Pour the prepared cake batter directly over the pineapple topping in the pan and spread it evenly.
If using the cream cheese filling: Pour half of the cake batter into the pan. Carefully spoon the cream cheese filling over the batter, ensuring it does not touch the sides of the pan. Top with the remaining cake batter and spread gently to seal.
5. Bake the Cake:
Place the pan in the preheated oven and bake for 75 to 90 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
The top of the cake should be golden brown and may have a slight crack.
6. Cool and Unmold:
Let the cake cool in the pan on a wire rack for 20 minutes. This allows the caramel topping to set slightly.
Carefully run a thin knife around the edges and center tube of the pan to loosen the cake.
Place a serving plate upside-down over the pan and, using oven mitts, quickly and confidently flip the pan and plate together. Gently lift the pan away.
Allow the cake to cool completely before slicing.
Chef’s Notes
Room Temperature is Key: Ensuring your butter, cream cheese, and eggs are at room temperature is crucial for a smooth, lump-free batter that rises evenly.
Drain the Pineapple Well: Press the crushed pineapple in a fine-mesh strainer to remove excess liquid. This prevents the batter from becoming too wet.
Don’t Overmix: Once you add the flour, mix only until the streaks of flour disappear. Overmixing develops gluten, which can make the cake tough.
Storage: Store any leftovers covered in the refrigerator for up to 5 days.
