Description
A moist and flavorful cake perfect for any occasion, featuring pineapple, coconut, and a creamy frosting.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 can crushed pineapple (20 oz), undrained
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix the ingredients: In a large bowl, combine the yellow cake mix, eggs, and vegetable oil. Mix well until the batter is smooth.
- Add the pineapple: Stir in the crushed pineapple (with juices), sweetened shredded coconut, and 1 teaspoon of vanilla extract into the cake batter. Blend until everything is well incorporated.
- Pour the batter: Transfer the batter into the prepared baking pan, spreading it evenly.
- Bake the cake: Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy.
- Add powdered sugar: Gradually add the powdered sugar, mixing until smooth.
- Mix in vanilla: Stir in 1 teaspoon of vanilla extract until well blended.
- Frost the cake: Once the cake is completely cool, spread the frosting evenly on top. Sprinkle chopped pecans, if using, for extra texture and flavor.
Notes
Ensure the cake is completely cool before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg