Description
A refreshing layered dessert with crushed pineapple, whipped topping, cream cheese, and pecans. Perfect for potlucks or a light, sweet treat.
Ingredients
Scale
- 1 can (20 ounces) crushed pineapple, undrained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1/2 cup shredded coconut
- 1/4 cup chopped pecans or walnuts (optional)
- Maraschino cherries, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour, sugar, baking soda and salt.
- In a separate bowl, mix eggs, crushed pineapple and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well.
- Pour batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
- For the frosting: In a medium bowl, cream together the butter and cream cheese until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the chopped pecans.
- Spread frosting over cooled cake.
- Cut into squares and serve.
Notes
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- For best results, use fresh pineapple. Canned pineapple can be used, but drain it well.
- If you don’t have vanilla extract, you can substitute with almond extract or a pinch of nutmeg.
- Garnish with toasted coconut flakes or a maraschino cherry for an extra touch.
- Chill for at least 2 hours to allow the flavors to meld together.
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- Prep Time: 15 minutes
- Cook Time: 15 minutes