Ingredients:
For the Cake:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Water, oil, and eggs | As listed on cake mix box |
For the Pineapple Topping:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Crushed pineapple (undrained) | 1 can (20 oz) |
| Granulated sugar | 1 cup |
For the Cream Cheese Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 1 package (8 oz) |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Powdered sugar | 3 cups |
| Pure vanilla extract | 1 tsp |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Crushed pecans | 2 ½ cups |
Instructions:
- Preheat oven: Preheat oven to temperature specified on cake mix box.
- Prepare cake mix: Mix cake mix with water, oil, and eggs as instructed.
- Bake cake: Pour batter into a greased 9×13-inch baking pan. Bake until a toothpick inserted into the center comes out clean.
- Cool cake: Let cake cool completely in pan on a wire rack.
- Make pineapple topping: Combine pineapple and sugar in a saucepan. Cook over medium heat until thickened. Let cool.
- Make cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Assemble cake: Poke holes in cooled cake. Spread pineapple topping evenly over the cake.
- Frost cake: Spread cream cheese frosting over pineapple topping. Sprinkle with crushed pecans.
- Chill and serve: Refrigerate for at least one hour before serving
