Creamy Pineapple Pecan Cake
Components
Regarding the cake:
- One 15.25-oz box of yellow cake mix
- One cup of drained crushed pineapple
- Half a cup of vegetable oil
- Four big eggs
- One tsp vanilla essence
- one cup of pecans, chopped
Regarding the smooth frosting:
- One box (8 oz) of softened cream cheese
- ½ cup softened unsalted butter
- Four cups of powdered sugar
- One tsp vanilla essence
- One to two teaspoons of milk, depending on consistency
To garnish:
- chopped pecans
- Coconut shreds (optional)
Guidelines
1. Get the cake ready:
- Set the oven temperature to 350°F (175°C).
- Mix the cake mix, crushed pineapple, eggs, vegetable oil, and vanilla extract together in a sizable mixing dish. Blend until thoroughly blended.
- Add the chopped pecans and stir.
- Transfer the mixture into a 9-by-13-inch baking pan that has been oiled and buttered.
- When a toothpick put in the centre comes out clean, bake for 30 to 35 minutes. After letting it cool in the pan for ten or so minutes, move it to a wire rack to finish cooling.
2. Prepare the frosting:
- Beat the butter and softened cream cheese together in a mixing bowl until they are smooth and creamy.
- Add the powdered sugar gradually and stir until well blended.
- If necessary, add more milk and vanilla extract to get the ideal consistency for your frosting.
3. Put the cake together:
- After the cake has cooled fully, cover the top with an even layer of cream cheese frosting.
- If desired, garnish with shredded coconut and chopped pecans.
4. Present:
- Enjoy your Creamy Pineapple Pecan Cake after slicing it! It makes a delectable dessert for any occasion or is ideal for gatherings.
Advice
- Try incorporating some roasted nuts into the frosting for some extra flavour.
- Although this cake keeps well in the fridge for a few days, it is best when eaten fresh.
Have fun with your baking!