Ingredients
- White Cake Mix
- Ingredients Listed On The Back Of The Back Of The Cake Mix
- 1 can Pineapple Crushed
- 1 cup Sugar
- 1 package Cream Cheese
- ½ cup Sweet Cream Butter
- 3 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 2 ½ cups Pecans Crushed
Instructions
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First, preheat your oven to 350 F or 180 C degrees.
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Prepare an 11×7-inch baking pan with spraying with cooking spray and lining it with some parchment paper.
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In a large mixing bowl, combine the white cake mix and all the ingredients listed on the back of the cake mix. Transfer to the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the centre comes clean.
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Use the end of a wooden spoon to poke holes in the cake at ½ inch intervals.
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Add the crushed pineapple with juice and one cup of granulated sugar in a saucepan over medium heat.
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Bring it to a boil and pour over the entire top of the cake. Let it cool completely.
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Combine the cream cheese, butter, and powdered sugar in a large mixing bowl.
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Whisk until everything is combined, and a smooth mixture is formed.
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Stir in the vanilla and crushed pecans and spread the frosting on the cooled cake.
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Let it chill in the fridge and serve to enjoy.
Can you make it ahead?
Yes, you can make this cake up to 2 days in advance. Also, this recipe can be made, chilled, and then frozen in an airtight container for up to 1 month. Serve as many slices as you want.
Storage instructions:
You can store this cake in the fridge for 3-4 days.
Variations and substitutes:
You can use walnuts instead of pecans or even canned peaches diced finally instead of chopped pineapple chunks.