Ingredients
- 1 box white or yellow cake mix (plus ingredients as directed: eggs, oil, water)
- 1 (8 oz) can crushed pineapple in juice (do not drain)
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3–4 cups powdered sugar (to taste)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven and prepare cake batter according to package directions. Pour into a greased 9×13-inch pan and bake as directed (usually 25–30 minutes). Let cool slightly.
- While cake bakes, combine pineapple (with juice) and granulated sugar in a saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves (2–3 minutes), then remove from heat.
- While cake is still hot, poke holes all over with a fork. Pour warm pineapple mixture evenly over the top. Spread to cover. Let cool completely.
- Beat softened cream cheese and butter in a bowl until smooth. Gradually add powdered sugar until creamy. Mix in vanilla and pecans (if using).
- Spread frosting evenly over cooled cake. Add extra pecans on top if desired.
- Cover and refrigerate at least 1–2 hours before serving.
Notes
- Use crushed pineapple in juice — not syrup — to avoid excess sweetness.
- Chilling helps set the frosting and enhances flavor.
- Skip pecans for a nut-free version — still delicious!
- Best served cold; no need to reheat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
