Ingredients:
For the Cake:
1 box (15.25 oz) yellow cake mix
1 can (20 oz) crushed pineapple with juice
1 cup sweetened shredded coconut (optional, for added texture)
1 container (8 oz) Cool Whip, thawed
1/2 cup chopped pecans or walnuts (optional, for topping)
For the Cream Cheese Topping:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Make the Cake Batter:
In a large bowl, combine the yellow cake mix with the entire can of crushed pineapple (with juice). Stir until well mixed. If desired, fold in the shredded coconut for added texture and flavor.
Bake the Cake:
Pour the cake batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Cream Cheese Topping:
In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Fold in the Cool Whip and mix until fully combined.
Assemble the Cake:
Spread the cream cheese topping evenly over the cooled cake. If desired, sprinkle chopped pecans or walnuts on top. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12
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