This recipe has always been a family favorite. It’s got fruit in it, so it’s super sweet, and the nuts give it a nice nutty taste. This recipe was found in a newspaper recipe column. We’ve used it for everything from family dinners to special occasion desserts.

The dessert is delicious, so we can coax even more flavor out of it by heating it up for a few moments in the microwave the next day.

Elvis requested this cake and we can see why. It is made from a white cake that absorbs all the pineapple flavor. It has cream cheese frosting on top with a mixed of pecans for texture.

Cook time: 35 Min
Prep time: 25 Min
Serves: 10-15

Ingredients

1 box white cake mix, plus ingredients on the box
1 can crushed pineapple (8 oz, packed in no sugar added juice)
1 c sugar
1/2 tsp vanilla extract
8 oz cream cheese
1/2 c butter, softened
3 c powdered sugar
1/2 tsp vanilla extract
3 c whole, chopped, and/or crushed pecans

Directions

1. Bake a white cake according to package directions in a 9″ x 13″ prepared baking pan. We really like Duncan Hines brand but any white cake mix brand will work. Cool and poke holes in it. I’ve always used the end of a wooden spoon to poke the holes. Poke as many holes as you like but make sure they are spaced out across the top of the cake.

2. In a small saucepan, boil crushed pineapple with juice, 1 cup white sugar, and 1/2 tsp vanilla extract for a few minutes.

3. Then pour pineapple mixture over cooled cake. This will fill up the holes that you’ve poked in the cake.

4. In a large bowl, mix cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and pecans.

5. Mix thoroughly and spread evenly across the top of the cake.

6. Refrigerate for at least 4-6 hours before serving. Refrigerate overnight to give the cake the best flavor. Refrigerate any leftovers. Can be served cold from the fridge or heated for a few seconds in the microwave.