This cake is a celebration of Southern hospitality in every bite. It’s moist, flavorful, and incredibly easy to make thanks to a clever shortcut using boxed cake mix. The crushed pineapple adds juicy sweetness and keeps the cake tender, while toasted pecans bring a buttery crunch. What truly sets it apart is the luscious cream cheese frosting—smooth, tangy, and studded with pecans for texture. Whether you’re hosting a potluck, brunch, or just craving comfort, this cake delivers indulgence with minimal fuss.
Ingredients:
For the Cake:
- 1 box white or yellow cake mix
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup granulated sugar
- Ingredients listed on cake mix box (usually eggs, oil, and water)
For the Pineapple Syrup:
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup granulated sugar
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
👩🍳 Instructions:
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, prepare the cake mix according to package directions. For extra richness, substitute half the water with pineapple juice from the can. Stir in 1 cup granulated sugar and 1 can crushed pineapple (with juice). Mix until well combined.
🍰 Tip: Don’t overmix—just stir until everything is incorporated for a tender crumb.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan.
Step 3: Make the Pineapple Syrup
While the cake bakes, combine the second can of crushed pineapple and 1 cup sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Simmer for 5 minutes until slightly thickened.
🍍 This syrup is the secret to the cake’s ultra-moist texture and fruity flavor.
Step 4: Poke and Soak
Using a skewer or fork, poke holes all over the warm cake. Slowly pour the hot pineapple syrup over the surface, letting it seep into the cake. Allow the cake to cool completely—about 1–2 hours.
Step 5: Make the Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract and fold in half of the toasted pecans.
🧁 For a lighter frosting, reduce powdered sugar by ½ cup and add a splash of milk.
Step 6: Frost and Garnish
Spread the frosting evenly over the cooled cake. Sprinkle the remaining toasted pecans on top, gently pressing them into the frosting for extra crunch and visual appeal.
🍽 Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with sweet tea, coffee, or a mimosa for brunch.
- Add pineapple rings or maraschino cherries for a retro twist.
🔄 Variations:
- Nut-Free: Skip pecans or use toasted coconut flakes.
- Tropical Remix: Add shredded coconut and mango chunks.
- Sugar-Free: Use sugar substitutes and low-sugar cake mix.
This cake is pure Southern comfort—easy to make, hard to resist, and perfect for sharing. Want to turn it into cupcakes or layer it with whipped cream and fruit? I’ve got ideas for that too!