Ingredients:
For the Cake:
- 1 box White Cake Mix
- 8 oz can Crushed Pineapple (with juice)
For the Pineapple Mixture:
- 1 cup Granulated Sugar
- 1/2 tsp Vanilla Extract (for pineapple mixture)
For the Cream Cheese Frosting:
- 8 oz package Cream Cheese, softened
- 1/2 cup Butter, softened
- 3 cups Powdered Sugar
- 1/2 tsp Vanilla Extract (for frosting)
- 3 cups Crushed Pecans
Instructions:
1. Bake the Cake:
- Prepare and bake a white cake according to package directions in your desired cake pan.
- Once baked, cool the cake and poke holes throughout with the end of a wooden spoon.
2. Pineapple Mixture:
- In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and 1/2 teaspoon of vanilla extract.
- Bring to a boil for a few minutes, stirring occasionally.
- Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.
3. Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined.
- Spread this frosting over the pineapple-soaked cake.
4. Garnish:
- Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.
5. Chill:
- For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld together beautifully.
Enjoy.