*Ingredients:
+CAKE
°1 box yellow cake mix
°1 box 3-ounce box vanilla pudding that is not sugar-free
°4 eggs
°1/2 cup oil
°1 cup milk
°1 can crushed pineapple 16 ounces, undrained
°1 cup of sugar
+ICING
°1 package 8-ounce cream cheese, softened to room temperature
°1/2 cup softened butter at room temperature
°3 cups icing sugar
°1/2 c chop pecans optional
(You can also add a teaspoon of vanilla extract to the frosting if you like)
*How to making
Place cake mix, pudding, eggs, oil and milk in a large mixing bowl. Beating with an electric blender for 1 mn. Scrape down the sides and beat again for about two minutes, or until smooth.
1 box yellow cake blend, 1 box vanilla pudding, 4 eggs, 1/2 cup oil, 1 c milk
Pour the batter into a greased 9×13 baking dish and bake at 350 for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, place the pineapple and sugar in a medium saucepan on the stove. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Remove from fire.
1 can crush pineapple, 1 cup sugar
Once the cake is cooked, take the dish out of the oven and poke holes all over the top with a fork. While the cake is still warm, pour the hot pineapple mixture over the top and spread to cover. Let cool.
For the frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Gradually add the icing sugar, scraping down the sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
1 package cream cheese, 1/2 cup butter, 3 cups icing sugar, 1/2 cup chopped pecans
Drop spoonfuls of frosting on top of the cooled cake. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple filling. Sprinkle the finished cake with additional pecans, if desired.
Enjoy !
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