Southern Creamy Pineapple Pecan Cake

Ingredients:

1 package white cake mix
1 can (8 oz) crushed pineapple, undrained
1 cup 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, toasted

Directions:
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it.
Prepare the white cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed on the package.

While the cake is baking, combine the crushed pineapple and sugar in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside.

Once the cake is done, remove it from the oven and let it cool slightly in the pan. Using a fork, poke holes all over the cake.
Pour the pineapple mixture evenly over the warm cake, spreading it out to cover the entire surface. Allow the cake to cool completely.
In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat until smooth. Stir in the vanilla extract.

Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans on top.
Refrigerate the cake for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 12 servings