Cake
Pineapple Topping
1 can (16 ounces) crushed pineapple, undrained
1 cup granulated sugar
Frosting
1 package (8 ounces) cream cheese, at room temperature
½ cup butter, at room temperature
3 cups confectioners' sugar, sifted
½ cup pecans, chopped, optional
Instructions
Preheat oven to 350°. Lightly spray a 9 x 13-inch glass baking dish with cooking spray with flour just before adding batter.
In the bowl of a stand mixer place the cake mix, pudding mix, eggs, oil, and milk. Using the paddle attachment beat until combined. Stop the mixer, scrape down the sides of the bowl and mix again until smooth.
Pour batter into prepared 9x13 baking dish and bake at 350 for 30-35 minutes, or until golden and toothpick inserted in center comes out clean. The cake should start to pull away from the sides of the baking dish.
While the cake is baking, combine the pineapple and sugar into a medium saucepan and bring just to a boil, over medium-high heat. Stir constantly, until sugar is dissolved. Remove from heat.
Once the cake is done, remove it from the oven and poke holes all over the top with a fork. Work quickly. While still the cake is still hot, pour hot pineapple mixture over top and gently use a spatula to spread the mixture to cover the top of the cake. Let cool.
Make the frosting: Place softened butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Gradually add the confectioners' sugar, a little at a time, scraping down sides as needed, while beating with an electric mixer.
Gently spread frosting over the cake, being careful not to disturb the pineapple topping. Sprinkle finished cake with pecans, if desired.
Source: Family Around the Table
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