Ingredients
- 1 box white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (8 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 can (5 oz) evaporated milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare cake mix using eggs, oil, and water according to package directions.
- Pour batter into prepared dish and bake for 25–30 minutes until a toothpick comes out clean.
- In a saucepan, combine crushed pineapple with juice and 1 cup sugar, cooking until sugar dissolves and mixture slightly thickens.
- Remove cake from oven and poke holes all over the surface.
- Pour warm pineapple mixture evenly over the hot cake and let it soak in.
- Allow the cake to cool completely.
- In another saucepan, combine butter, evaporated milk, and sugar, bringing to a gentle boil while stirring.
- Cook for about 5 minutes until slightly thickened.
- Remove from heat and stir in vanilla extract and chopped pecans.
- Spread frosting over the cooled cake and let it set before serving.
Notes
- Poking holes allows the pineapple mixture to fully soak into the cake.
- Use milk instead of water in the cake mix for a richer flavor.
- Yellow cake mix can be substituted for a more buttery taste.
- Add shredded coconut for a tropical variation.
- Walnuts or almonds can replace pecans if desired.
- Store in the refrigerator for up to 4 days.
- Microwave slices briefly to serve warm.
- Freeze unfrosted cake for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
