Creamy Pineapple Pecan Cake

Components

Regarding the cake:

1. One 15.25-oz box of yellow cake mix
2. One cup of drained crushed pineapple
3. Half a cup of vegetable oil
4. Four big eggs
5. One tsp vanilla essence
6. 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!