Ingredients
- 1 box yellow cake mix (plus ingredients called for on the box — usually eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup granulated sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Bake the Cake:
Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to the box directions. Pour batter into a greased 9×13-inch baking dish and bake as directed. Let the cake cool slightly. - Add Pineapple Topping:
In a saucepan over medium heat, combine the crushed pineapple (with juice) and 1 cup granulated sugar. Bring to a boil, stirring often, then remove from heat. Poke holes in the warm cake with a fork or skewer and pour the hot pineapple mixture evenly over the cake. Let it soak in and cool completely. - Make the Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Mix in the vanilla extract. - Frost the Cake:
Spread the cream cheese frosting over the cooled cake. Sprinkle with chopped pecans if using. - Chill & Serve:
Refrigerate for at least 1 hour to allow flavors to meld. Slice, serve, and enjoy!
If you’d like, I can help you adjust this recipe for cupcakes or a layered version too — just let me know!