• Preheat oven to 350˚.
• Spray a 16 3/4-x-11 3/4-x-1-inch rimmed sheet pan with nonstick baking
spray with flour. Line bottom with parchment paper, and spray
again. Set aside.
• In a medium bowl, whisk together cake mix and pudding mix. Add
the water, oil, eggs, and pineapple extract. Beat on low speed with an
electric mixer for 1 minute. Increase speed to medium-high, and continue
beating for 2 minutes. Pour the batter into the prepared sheet
pan. Smooth batter with an offset spatula.
• Bake until a wooden pick inserted in the center comes out clean, 15
to 20 minutes. Cool in pan for 10 minutes. Transfer cake to a wire
rack to cool completely.
• Using a serrated knife, trim cake as necessary to achieve a flat top.
Freeze cake for 2 hours. Cut cake in half vertically. Cut each cake half
in half horizontally.
• In a medium bowl and using an electric mixer at medium speed,
combine the cheesecake filling and crushed pineapple, and beat until
combined. Reserve 3 cups mixture in the refrigerator. Place remaining
mixture in a pastry bag fitted with a large round tip. Pipe the
mixture evenly on bottom halves of cake. Top each with remaining
cake layers. Return cakes to freezer for 2 hours.
• Cut cakes into 2-inch squares. Spoon remaining cheesecake filling
into the pastry bag, and pipe desired decoration on top of cake sqaures.
• Garnish with finely ground pistachios and finely ground dehydrated
raspberries, if desired.
• Refrigerate until ready to serve. Store in an airtight container in the
refrigerator for up to 3 days.
*For testing purposes, we used Just Raspberries, which are available at
most specialty-foods stores or at justtomatoes.com.