1 box white cake mix (with ingredients on the back of the box)
FOR THE PINEAPPLE TOPPING:
8 ounces crushed pineapple with juice (1 small can)
1/2 cup granulated sugar
FOR THE FROSTING:
8 ounces cream cheese (softened)
1/2 cup butter (softened)
1 teaspoon vanilla extract
4 cups powdered sugar
4-5 tablespoons heavy cream
1 cup chopped pecans
Instructions
Prepare cake according to instructions on package.
Bake in a greased 9×13 inch pan according to package directions.
Allow the cake to cool on a wire rack.
Once the cake has cooled, use a fork to poke some holes over the top of the cake.
Combine pineapple and sugar in saucepan. Bring o barely a boil and stir until the sugar is dissolve. The juice should look clear. Then remove from heat.
Spoon over cooled cake and spread the pineapple out to cover the top completely.
In a large bowl, cream butter and cream cheese until smooth.
Add the vanilla extract and mix well.
Add powdered sugar and beat again until smooth. Add in the heavy cream a tablespoon at a time as needed to make the frosting spreadable.
Drop spoonfuls of frosting over the top of the cake, then spread the frosting very carefully over cake. Be very gently doing this so the layers stay in place.
Sprinkle with pecans.
Store in an airtight container in the refrigerator.
