Pineapple Poke Cake with Cream Cheese & Pecans

Pineapple Poke Cake with Cream Cheese & Pecans

Ingredients:

1 White Cake Mix

8 oz can Crushed Pineapple (with juice)

1 cup Granulated Sugar

½ tsp Vanilla Extract (for pineapple mixture)

8 oz Cream Cheese, softened

½ cup Butter, softened

3 cups Powdered Sugar

½ tsp Vanilla Extract (for frosting)

3 cups Crushed Pecans

Instructions:

1. Bake the Cake:
   Prepare the white cake according to the package instructions in your preferred pan. Once baked, let it cool completely. Then, use the end of a wooden spoon to poke holes all over the cake.
2. Prepare the Pineapple Mixture:
   In a small saucepan, combine the crushed pineapple (with its juice), 1 cup granulated sugar, and ½ teaspoon vanilla extract. Bring to a gentle boil while stirring occasionally. Pour this hot pineapple mixture evenly over the cooled cake, making sure it seeps into all the holes.
3. Make the Cream Cheese Frosting:
   In a large mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and ½ teaspoon vanilla extract, continuing to mix until fully combined. Stir in 2 cups of the crushed pecans.
4. Frost & Finish:
   Spread the cream cheese frosting evenly over the pineapple-soaked cake. Sprinkle the remaining 1 cup of crushed pecans on top for a crunchy, nutty finish.
5. Serve & Enjoy:
   Chill for a short time if desired, then slice and serve.