Why You’ll Love This Recipe
Moist and flavorful with a tropical twist
Great for serving a crowd
Easy to prepare with simple ingredients
Perfect make-ahead dessert
Classic and nostalgic flavor combo
Kitchen Equipment You’ll Need
9×13-inch baking dish
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Saucepan
Spatula
Tips for Success
Drain the pineapple just enough to keep it moist
Let the cake cool completely before frosting
Use room temperature cream cheese for smooth mixing
Chill before serving for best texture
Ingredients
1 box yellow cake mix
1 cup milk
1/2 cup vegetable oil
4 eggs
1 can (20 oz) crushed pineapple with juice
1 cup sugar
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Prepare the cake mix according to box directions using milk, oil, and eggs. Pour into the baking dish and bake 28–32 minutes or until a toothpick comes out clean.
While the cake is baking, combine pineapple and sugar in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
When the cake comes out of the oven, poke holes all over the top with a fork and pour the hot pineapple mixture over it. Let cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy.
Spread frosting over the cooled cake and refrigerate until ready to serve.
Additional Tips or Variations
Add chopped pecans or walnuts on top for crunch
Use a white or butter cake mix if preferred
Sprinkle toasted coconut for a tropical touch
Serve with fresh whipped cream for extra indulgence