Directives:
In reference to the cake:
Prepare the oven by preheat.
Set your oven for 350°F (175°C). Parchment paper lines or greases a 9x 13-inch baking pan.
Beat the cake batter.
Combine in a large mixing bowl the yellow cake mix, vanilla pudding mix, eggs, oil, milk, crushed pineapple (with juice), and sugar. Stir until completely blended and smooth.
Transfer the cake batter equally into the ready baking pan. A toothpick put into the middle should come out clean after 30 to 35 minutes in the preheated oven.
After removing from the oven, let the cake cool entirely in the pan on a wire rack.
With reference to the frosting:
Get ready the frosting:
Beat softened cream cheese and butter until smooth and creamy in another mixing dish.
Add the confectioner’s sugar to the cream cheese mixture gradually, swirling until thoroughly blended and frothy. Stir in the vanilla essence if preferred.
Once the cake has cooled completely, evenly cover the top with frosting. If using, sprinkle chopped pecans.
Cut the cake into squares then present and enjoy. Keep whatever leftovers in the refrigerator.
