Description
A delightful confection featuring a moist white cake soaked in a luscious pineapple mixture and topped with creamy frosting, making it a perfect dessert for gatherings.
Ingredients
Scale
- 1 box White Cake Mix
- 1 (8 oz) can Crushed Pineapple (with juice)
- 1 cup Granulated Sugar
- ½ tsp Vanilla Extract (for pineapple mixture)
- 1 (8 oz) package Cream Cheese, softened
- ½ cup Butter, softened
- 3 cups Powdered Sugar
- ½ tsp Vanilla Extract (for frosting)
- 3 cups Crushed Pecans
Instructions
- Prepare and bake the white cake according to the package directions in your desired cake pan. Allow the cake to cool completely. Using the end of a wooden spoon, poke holes throughout the cooled cake.
- In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.
- In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and the remaining vanilla extract, alongside 2 cups of crushed pecans. Mix until well combined. Spread this frosting evenly over the pineapple-soaked cake.
- Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
- For the best flavor, let the cake set overnight in the refrigerator or for at least 6 hours before serving.
Notes
Use room-temperature cream cheese and butter for a smoother frosting consistency. Feel free to get creative with substitutions like gluten-free cake mix or dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg