Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1/2 cup shredded coconut (optional)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Combine the yellow cake mix and crushed pineapple (with juice) in a mixing bowl until well mixed. The batter will be thick. Spread it evenly in the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat the softened cream cheese and melted butter together in another bowl until smooth. Gradually add the powdered sugar and mix until creamy.
- Fold the whipped topping into the cream cheese mixture gently. Spread this frosting over the cooled cake.
- Sprinkle the top with shredded coconut and chopped pecans, if using.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
For a more vibrant flavor, consider using fresh pineapple instead of canned. Make sure your cream cheese is softened for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg