Sheet cake




°1 box of yellow cake mix

°One 3-ounce box of vanilla pudding that is not sugar-free

°4 eggs

°1/2 cup of oil

°1 cup of milk

°1 16-ounce can crushed pineapple, undrained

°1 cup of sugar


°1 8-ounce package cream cheese, softened to room temperature

°1/2 cup softened butter, to room temperature

°3 cups confectioner's sugar

°1/2 c chop pecans, optional


*How to make:

Place cake mix, candy, eggs, oil, and milk into a large mixing bowl. Beat with an electric blender for 1 minute. Scrape down sides & beat again for 2 min

1 packet yellow cake mix 1 packet vanilla pudding 4 eggs 1/2 cup oil 1 cup milk

Pour the mixture into a greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.

While cake is baking, placing pineapple & sugar in saucepan on the stove. Bring to a boil over medium-high heat, stirring constantly, until sugar dissolves. Remove from heat.

1 can of crushed pineapple, 1 cup of sugar

Once the cake is done, remove the dish from the oven and poke holes in the top with a fork. While the cake is still hot, pour the hot pineapple mixture over and spread to coat. to calm down.

To make the buttercream, place the butter and cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Gradually add confectioners' sugar, scraping down sides as needed, beating with an electric mixer. Stir in pecans, if desired.

1 pack cream cheese, 1/2 cup butter, 3 c confectioners' sugar, 1/2 c chopped pecans

Lay the frosting on top of the cooled cake. Slowly spread dollop pieces together to cover the cake, being careful not to disturb the pineapple layer. Sprinkle finished cake with additional pecans, if desired.

Enjoy !

Post a Comment

Previous Post Next Post