Description
A moist yellow cake infused with pineapple topping and finished with a rich cream cheese frosting. This Southern classic is perfect for any occasion, from parties to family dinners.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix (any brand)
- Ingredients listed on the cake mix (eggs, oil, and water)
Pineapple Topping
- 1 (20-ounce) can crushed pineapple in juice (not syrup)
- 1 cup granulated sugar
Cream Cheese Frosting
- 8-ounce block cream cheese, softened to room temperature
- ½ cup salted butter (1 stick), softened to room temperature
- 3 cups powdered sugar
Optional Garnish
- ½ cup chopped pecans
Instructions
- Prepare the Cake Base
- Preheat your oven to 350°F (or as directed on the cake mix package).
- Grease a 9×13-inch baking pan.
- Prepare the yellow cake mix according to the package instructions (add eggs, oil, and water).
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Pineapple Topping
- While the cake is baking, combine the crushed pineapple (with its juice) and sugar in a medium saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil (about 2-3 minutes). Remove from heat and set aside.
- Poke and Pour
- Once the cake is finished baking, remove it from the oven and let it rest for 5 minutes.
- While the cake is still warm, use a fork to poke holes all over the top.
- Pour the warm pineapple topping evenly over the cake, ensuring it seeps into the holes. Spread it out evenly with a spatula.
- Allow the cake to cool completely before frosting.
- Prepare the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, mixing until fully incorporated and fluffy.
- Stir in the chopped pecans, if using.
- Frost the Cake
- Once the cake is completely cool, drop dollops of frosting onto the surface and spread evenly with an offset spatula.
- Chill and Serve
- Cover the cake and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Slice and serve chilled for the best flavor and texture.
Notes
- For a nut-free option, omit the pecans.
- The cake can be made a day ahead and tastes even better the next day.
- If you prefer a thicker frosting, add an extra ½ cup of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: ~350
- Sugar: ~35g
- Sodium: ~150mg
- Fat: ~15g
- Saturated Fat: ~9g
- Unsaturated Fat: ~4g
- Carbohydrates: ~50g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~45mg