| Ingredient | Quantity |
|---|---|
| Cream cheese (softened to room temperature) | 1 package (8 ounces) |
| Butter (softened to room temperature) | 1/2 cup |
| Confectioner’s sugar | 3 cups |
| Chopped pecans (optional) | 1/2 cup |
| Vanilla extract (optional) | 1 teaspoon |
Instructions:
For the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Mix the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and sugar. Mix until well combined and smooth.
- Bake the Cake:
- Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the Frosting:
- Prepare the Frosting:
- In a separate mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add the Sugar:
- Gradually add the confectioner’s sugar to the cream cheese mixture, beating until well combined and fluffy. If desired, stir in the vanilla extract.
- Frost the Cake:
- Once the cake has cooled completely, spread the frosting evenly over the top. Sprinkle with chopped pecans, if using.
- Serve and Enjoy:
- Slice the cake into squares and serve. Store any leftovers in the refrigerator.
ADVERTISEMENT
