Pineapple Pecan Cake with Box Mix

One slice of pineapple pecan cake on blue plate with frosting.

Moist Pineapple Pecan Cake made with a box mix. Packed with crushed pineapple, crunchy pecans, and topped with tangy cream cheese frosting.

Prep Time 25

Cook Time 35

Total Time 1

Servings serves

Calories 473kcal

Author Samantha Pickthall

Ingredients

Pineapple Pecan Cake

15.25 oz box yellow cake mix
15.25 oz. (1 can) crushed pineapple with juice, do not drain
2 large eggs, at room temperature
1/2 cup extra virgin olive oil,
1 cup pecans, roughly chopped

Cream Cheese Frosting

4.4 oz. full-fat brick cream cheese, at room temperature
60 g unsalted butter, softened to room temperature
1 3/4 cups powdered sugar
1/2 cup pecans, whole or chopped

US Customary - Metric

Instructions

Cake

Preheat Oven and Prepare Pan: Preheat the oven to 356ºF (180ºC). Lightly grease a 7 x 11-inch cake pan with butter or non-stick spray. (Optional: For easier removal, line the base with parchment paper.) Set aside.
Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or prepare a large mixing bowl with an electric hand beater.
Mix Ingredients: In the large mixing bowl, combine cake mix, crushed pineapple including the juice, eggs, and oil. Beat on medium-high speed for 40 seconds until well combined. Do not over-mix. 
Add Pecans: Gently fold through the chopped pecans with a spatula.
Transfer To Pan: Pour the batter into the prepared baking pan.
Bake Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool Cake: Let the cake cool in the pan for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before frosting.

Cream Cheese Frosting

Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides. 
Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped. 
Frost Cake & Decorate: Spread frosting evenly over the cooled cake. Sprinkle whole or chopped pecans over frosting. Enjoy!

Notes

Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.

Freeze: Wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.

Thaw: Thaw frozen cake at room temperature for several hours before serving or overnight in the refrigerator.

Nutrition