chopped pecans 1/2 cup of vanilla essence, if desired one teaspoon
Cake, sugar, and butter List of Ingredients: Amount of Ingredients
Cake mix in a yellow color One carton of regular vanilla pudding (not sugar-free; 3-oz box) Eggs, one box 4. Crude oil Milk, half a cup 1 cup of quarter-cup crushed pineapple (16 oz., rinsed) sugar, one can One cup of frosting Cream cheese, preferably softened to room temperature, is an ingredient. 8 ounces in one box
Grated butter (unsoftened) 1/4 cup of powdered sugar 1/3 cup
Optional: chopped pecans 1/2 cup of vanilla essence, if desired one teaspoon
Instructions:
To Top It All Off:
Get the oven ready:
Ready your oven for baking at 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper or grease it.
Toss the cake batter:
Combine the cake mix, pudding mix, eggs, oil, milk, crushed pineapple (with juice), sugar, and pineapple chunks in a big basin. Blend until completely smooth.
To bake the cake, evenly distribute the cake mixture into the pan that has been prepared. To test, stick a toothpick into the middle and remove it clean; this should take 30-35 minutes in a preheated oven.
After taking the cake out of the oven, set it on a wire rack to cool entirely in the pan.
As for the icing:
Get the Frosting Ready:
Combine the melted butter and softened cream cheese in a another bowl and beat until combined.
Gradually beat in the confectioner’s sugar until the sugar is all incorporated and the cream cheese mixture is light and airy. Incorporate the vanilla essence, if preferred.
Frost the Cake: After the cake has cooled completely, put the frosting on top in a uniform layer. Add chopped pecans on top, if desired.
Cut the cake into squares and devour them. Put any excess food in the fridge for later use.
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