Cheese cream (at room temperature to soften) one 8-oz. container
Grated butter (unsoftened) confectioner’s sugar, 1/2 cup 3 tablespoons
Pecans, chopped (if desired) Half a cup of vanilla essence, if desired one teaspoon
Instructions:As an Add-On:
Warm Up the Oven:
The oven should be preheated to 350°F, or 175°C. Use cooking spray or line a 9×13-inch baking sheet with parchment paper.
Toss the cake batter:
Get out a big bowl and mix together the cake mix, pudding mix, eggs, oil, milk, crushed pineapple (with juice), sugar, and vanilla cake mix. Blend until completely smooth.
Pour the cake mixture onto the baking pan that has been prepared and spread it out evenly. Bake the cake. After 30–35 minutes of preheating the oven, remove the toothpick from the middle; the cake should come out clean.
After taking the cake out of the oven, set it on a wire rack to cool entirely in the pan.
Regarding the Sugar:
Whip up the Frosting:
