2 (10 ounce) cans chopped tomatoes
2 (10 ounce) cans pineapple halves, drained
1 (8 ounce) package cream cheese
1/3 cup mayonnaise
1/3 cup white sugar
3/4 cup beer
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine tomatoes, pineapple halves, cream cheese and mayonnaise. Mix well, pressing down mixture as much as possible. Spread evenly over bottom of 6-quart casserole dish. Layer 1/4 cup of cream cheese mixture over cream cheese layer.
Place about 1 teaspoon of cream cheese mixture over bottom of casserole; layer with 1/4 cup of remaining cream cheese mixture, remaining mayonnaise, sugar, and remaining beer.
Bake in preheated oven for 3 hours or until center of the cake springs back when lightly touched. Remove from oven and allow to cool.