A delicious Southern cake blended with flavors of crushed pineapple and topped with a creamy frosting, perfect for any occasion
Ingredients :
For the Cake
1 box yellow cake mix
1 box (3 ounces) vanilla pudding (not sugar-free)
4 large eggs Use fresh eggs for best flavor.
½ cup vegetable oil
1 cup milk Use plant-based milk for vegan option.
1 can (16 ounces) crushed pineapple, undrained
1 cup granulated sugar Adjust quantity for less sweet cake.
For the Frosting
1 package (8 ounces) cream cheese, softened
½ cup unsalted butter, softened
3 cups confectioners’ sugar
½ cup chopped pecans, optional For extra flavor and texture.
Method :
Preparation
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, and milk. Beat with an electric mixer for 1 minute. Scrape down the sides and mix for an additional 2 minutes until smooth.
Baking
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, in a medium saucepan, combine crushed pineapple and granulated sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Remove from heat.
Once the cake is done, remove it from the oven and poke holes all over the top with a fork.
While the cake is still hot, pour the hot pineapple mixture evenly over the top, ensuring it covers the entire surface. Let cool completely.
Frosting
For the frosting, beat softened cream cheese and butter with an electric mixer until smooth.
Gradually add confectioners’ sugar, scraping down the sides, and continue beating until light and fluffy. Stir in chopped pecans if desired.
Drop dollops of frosting onto the cooled cake and gently spread to cover, being careful not to disturb the pineapple topping. Sprinkle with additional pecans if desired.