👩🍳 Instructions:
1. Bake the Cake:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to box instructions.
- Pour into the prepared pan and bake for 28–33 minutes, or until a toothpick comes out clean.
- While it bakes, make the pineapple topping.
2. Make the Pineapple Topping:
- In a saucepan over medium heat, combine:
- Crushed pineapple (with juice)
- 1 cup granulated sugar
- Stir and bring to a boil, then reduce heat and simmer for about 5–7 minutes, until thickened slightly.
- Set aside.
3. Poke & Pour:
- While the cake is still warm, poke small holes all over the top using a fork or skewer.
- Slowly pour the warm pineapple mixture evenly over the cake. Let it soak in and cool.
4. Make the Frosting:
- In a mixing bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and beat until fluffy.
- Mix in vanilla extract.
5. Frost the Cake:
- Once the cake is completely cooled, spread the frosting evenly over the top.
- Optional: Sprinkle with chopped pecans or toasted coconut.
6. Chill or Serve:
- Chill for at least 30 minutes for best flavor and texture — or serve immediately!
🎂 Tips & Variations:
- Want it extra rich? Add 1 tsp banana extract to the cake batter — Elvis would approve! 🍌
- Swap pineapple for peach preserves or cherry pie filling for a twist.
- This cake is even better the next day after chilling overnight.
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