This delightful pineapple cake is moist, flavorful, and topped with a creamy frosting and crunchy pecans. It's a crowd-pleaser that's perfect for any occasion.
Preparation time
20min
Cooking time
30min
Ingredients
12 Servings
- 225 g cream cheese
- 600 g crushed pineapple
- 100 g pecans
- 240 g powdered sugar
- 102 g vanilla pudding mix
- 480 ml whipped topping
- 432 g yellow cake mix
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Prepare the yellow cake mix according to the package instructions and bake in a 9x13 inch pan. Let the cake cool completely.
Step 3
While the cake is baking, mix the crushed pineapple with its juice and the instant vanilla pudding mix in a bowl. Set aside.
Step 4
In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix well.
Step 5
Fold in the whipped topping into the cream cheese mixture until well combined.
Step 6
Once the cake is cool, poke holes all over the cake using the handle of a wooden spoon or a similar tool.
Step 7
Pour the pineapple and pudding mixture over the cake, allowing it to seep into the holes.
Step 8
Spread the cream cheese and whipped topping mixture evenly over the top of the cake.
Step 9
Sprinkle the chopped pecans over the frosting layer.
Step 10
Refrigerate the cake for at least 4 hours or overnight before serving to allow the flavors to meld and the cake to set.