Creamy Pineapple Pecan Cake

Ingredients

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple, undrained
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut (optional)

For Creamy Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup crushed pineapple (drained)
• 1/2 cup chopped pecans for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare Cake Batter: In a large mixing bowl, combine the cake mix, undrained crushed pineapple, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.
3. Add Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut (if using).
4. Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare Creamy Frosting: While the cake is cooling, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and continue beating until well combined. Stir in the vanilla extract and drained crushed pineapple.
6. Frost the Cake: Once the cake has cooled completely, spread the creamy frosting evenly over the top.
7. Garnish: Sprinkle the chopped pecans on top of the frosting for added crunch and decoration.
8. Serve and Enjoy: Slice and serve your creamy pineapple pecan cake. Enjoy the tropical and nutty flavor!