Description
A moist white cake topped with sweet pineapple and finished with tangy cream cheese frosting. Perfect for potlucks and celebrations.
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on package)
- 1 can (8 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped pecans, toasted coconut, or maraschino cherries for garnish
Instructions
- Prepare the white cake mix according to package directions and bake in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
- In a saucepan, combine crushed pineapple with juice and granulated sugar. Bring to a boil, stirring until sugar dissolves, then remove from heat.
- While the cake is still warm, poke holes all over the top with a fork and pour the pineapple mixture evenly over it. Let cool completely.
- In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until frosting is light and creamy.
- Spread the frosting evenly over the cooled pineapple-topped cake. Garnish with pecans, coconut, or cherries if desired. Slice and serve.
Notes
For best flavor, chill the cake for at least 1 hour before serving. Store covered in the refrigerator for up to 5 days or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American