Description

A moist, tangy, and rich dessert combining white cake, pineapple topping, and a pecan-studded cream cheese frosting—perfect for any party or nostalgic indulgence.

Ingredients

1 box white cake mix (plus ingredients to prepare, as per box instructions)
1 can (20 oz) crushed pineapple with juice
1 cup granulated sugar
1 tsp vanilla extract (divided, half for glaze and half for frosting)
8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
3 to 4 cups powdered sugar (to taste and texture preference)
1 cup crushed pecans (divided: some for frosting, some for topping)

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Instructions

Prepare the white cake mix according to package directions and bake in a 9×13-inch pan. Let it cool completely.
Once cooled, use the handle of a wooden spoon to poke holes all over the cake.
In a saucepan, combine the crushed pineapple (with juice), granulated sugar, and 1/2 tsp vanilla extract. Bring to a gentle boil, stirring until slightly thickened.
Spoon the hot pineapple mixture over the cake, letting it soak into the holes. Let cool slightly.
In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, the remaining 1/2 tsp vanilla extract, and most of the crushed pecans. Mix until fluffy.
Spread the frosting evenly over the cooled pineapple layer.
Sprinkle remaining pecans on top, cover, and refrigerate for at least 6 hours (preferably overnight) before serving.

Notes

Add shredded coconut or citrus zest to the glaze for a twist.
Toasted pecans enhance the flavor even more.
Serve cold directly from the fridge for the best texture.