The base of this delicious cake is a cake mix, to which pineapple and pecans are then added. It is quite moist, and gets better the next day.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 8-inch layer cake |
Ingredients
- ½ cup margarine, softened
- 3 large eggs
- 1 (18.25 ounce) package yellow cake mix
- 1 (20 ounce) can crushed pineapple with juice
- ½ cup chopped pecans
- ½ cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 4 cups confectioners’ sugar
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
- Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
- To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners’ sugar. Mix in pecans.
- Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
- You can use a 13×9-inch baking pan instead of three 8-inch round cake pans.
Reviews
I like this recipe bc it doesn’t call for extra sugar. I followed (13×9) directions except I put cherry pie filling mixed w/1T of rum extract on the bottom of pan. Poured batter over cherry pie filling. Baked at 360F for 10 min, then 35 min at 350F, turned off left in the oven for another 10 min. It inverted to the cake tray perfectly (upside down cake). It doesn’t need icing; however, icing is always good. Glad I found this. Thanks.
Added an extra egg and instant vanilla pudding to cake mix. Sliced Maraschino cherries on top. No nuts. Also only one layer in a 9×13 pan
This cake is even better when made with a spice cake mix. Makes wonderful muffins and mini loafs.
I made the cake as suggested, using pineapple pieces instead of crushed. Then I baked it in an 8×8 glass pan. It took longer to bake, but came out perfectly. I just dusted it with powdered sugar, but it was moist and held together.
THIS WAS GREAT. I ADDED AN EXTRA EGG, AS OTHERS HAD SUGGESTED. I MADE MINE WITH A PINEAPPLE CAKE MIX. IT WAS OUTSTANDING
Family loved it. I flavored the store-bought frosting with a touch of almond and orange extract. Topped the cake with toasted coconut and pecans and served strawberries and whipped cream on the side. Ta-DA!
I added an extra egg and baked this in a 9 x 13” pan, and it was WONDERFUL! The frosting makes a lot, so for the 9×13 which I left in the pan (rather than the 3 rounds where you’d most likely frost the sides) it’s a bit too much. But I will say, NO one complained! ??
I followed the directions EXCEPT I added about about a half cup of coconut. It took almost 20 minutes longer to bake but my husband loves it. Someone posted it was better the second day. Honestly, I baked in an aluminum 9 x 13 pan with a sliding lid and keep it in the fridge – it just gets better and better.
This was super moist and delicious. Cooked it in a 9×12 pan for about 10 minutes longer.
Absolutely delicious! Very moist cake. I left out the nuts. I made whipped cream icing instead of the cream cheese icing. To make the icing: Beat 1 cup heavy cream with 4 T powdered sugar. Then add 3 T clear piping gel and 1tsp vanilla. Makes a very light icing that compliments the cake well. I may try the cream cheese icing another time.
After reading other reviews and comments…Added another egg and instant pudding mix, used butter rather than margarine. Used 2 layer pans rather than 3. Perfectly delicious! A hit!!
Yes, I misread the recipe and have to bake it in a 13×9 pan. Well, I’ll see what happens!
I used a 9×13 pan..cake is delicious
This was soo good. From the cake to the frosting. I’m not a big cake person, but I definitely ate more than I usually do. I used 4 eggs instead of 3 and I’m glad I did because it was a bit hard to cut through without it getting messy. I used less confectioner sugar because I don’t like overly sweet frosting. Easy to make. Tastes even better after being refrigerated.
So easy! Everyone loved it! I will definitely make it again!
Don’t know what happened? I baked cupcakes. First for 25 min. and they were still wet inside. I tried again 10 min later…same thing. I ended up baking them for 50 min. When I took them out to cool on the rack they sunk inside. I was really looking forward to this recipe but I will not make them again.
I added an extra egg and a package of instant pudding. My husband loved it!! Will make again! Made cupcakes and they turned out perfectly. Cooking time was about 26 minutes.
I am gluten-free so I did not eat the cake. I made this for my husband’s birthday because he likes tropical flavored cake. I am not a baker. ut this recipe was very simple to follow and make. After reading the reviews, I added one additional egg – the only modification that I did. About 7 people ate the cake and they all loved it. I will be making this again!
Loved the flavor. Frosting was great too. The cake does fall apart easily (I made two layers). Next time I will make it as a 9×13
This is a delicious cake. I made it with 3 layers. Next time i will make 50% more icing. And as others have said, this is much better the second day as it is a bit crumbly the first day.
Made in a bunt pan. Frosted with cream cheese frosting and sprinkled with chopped pecans.