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This cake is unbelievably good! I stumbled upon this gem while digging into Elvis's top sweet treats many years back, and now it's my favorite cake for gatherings. The soft yellow base gets drenched in juicy pineapple, then layered with the smoothest frosting you'll ever taste. It's so tasty, you'll want to tell everyone about it!
Why This Cake Stands Out
My entire family can't get enough of this dessert! The pineapple sauce seeps into the hot cake making each mouthful incredibly juicy and tasty. Throw on the cream cheese topping and some toasted pecans, and you've crafted something truly remarkable. And guess what? It's actually super easy to whip up.
Your Shopping List
- Cake Mix: Pick up a yellow variety - any brand does the trick.
- Pineapple: You'll need the crushed type in juice, not the syrupy kind.
- Sweet Stuff: White sugar for your sauce, confectioners' for the topping.
- Cream Cheese: Go with full-fat for the tastiest topping.
- Good Butter: I prefer salted for extra kick.
- Pecans: They're not required, but they're fantastic!
Let's Make Some Magic
- Start With The Cake
- Just cook according to box instructions for a 9x13 pan. The aroma while it bakes will fill your home!
- The Glaze Magic
- Combine your pineapple and sugar in a saucepan and cook until it bubbles. This mixture is absolutely heavenly!
- The Fun Part
- Right when that cake finishes, make lots of holes throughout it with a fork and pour that hot pineapple mixture over top. You'll see it disappear into the cake!
- Frosting Time
- Whip your room temperature cream cheese and butter until really airy, then add the confectioners' sugar. Mix in those chopped nuts if you're adding them.
- Finishing Touch
- After the cake cools down, spread that frosting generously. Stick it in the refrigerator for a few hours - you won't regret the wait!
My Best Tips
Always go for pineapple packed in juice instead of syrup or it'll turn out overly sweet. Let your cream cheese sit out until completely soft before making your frosting to avoid any chunks. And don't rush the cooling time - it really lets all those tastes blend together.
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Keep It Fresh
This cake must be stored in your refrigerator - it'll stay yummy for roughly 5 days. The coldness actually improves the flavor and maintains that perfect frosting texture. I usually cut it into squares and keep them in a sealed container.
Mix It Up
I sometimes swap in pineapple cake mix for stronger tropical notes. Walnuts can replace pecans if that's what you've got, or skip the nuts altogether - it's still incredible! My sister mixes coconut into the topping and claims it tastes like being on holiday.
Frequently Asked Questions
- → What’s the point of poking holes in the cake?
The holes give the pineapple syrup a way to soak into every bite, making the cake super moist and flavorful.
- → Can I skip the step where the cake chills?
Skipping this would be a mistake—it helps the flavors settle and makes cutting clean slices easier.
- → Why do the frosting ingredients need to be at room temperature?
Using room temperature butter and cheese avoids lumps, making it smooth and creamy.
- → Is pineapple in syrup an option?
No, go for pineapple in natural juice instead. The syrup version will make the cake overly sweet.
- → Are nuts required for this cake?
Nuts are totally optional! The cake tastes fantastic even if you leave them out.