Instructions
Instructions
Step 1: Bake the Cake
Preheat your oven according to the instructions on the white cake mix box.
Prepare the cake batter as directed and pour it into a 9×13-inch cake pan.
Bake according to package instructions.
Once baked, remove from the oven and let the cake cool completely in the pan.
After cooling, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
Step 2: Make the Pineapple Mixture
In a saucepan over medium heat, combine the crushed pineapple (with juice), granulated sugar, and ½ teaspoon vanilla extract.
Bring to a boil, stirring occasionally, and simmer for 2–3 minutes until slightly thickened.
Remove from heat and let it cool slightly.
Pour the warm pineapple mixture evenly over the cooled cake, allowing it to soak into the holes. Spread gently with a spatula to distribute evenly.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low to avoid a sugar cloud.
Once all sugar is incorporated, increase the speed and beat until light and fluffy.
Add ½ teaspoon vanilla extract and mix until combined.
Fold in 2 cups of crushed pecans for added texture and flavor.
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