Prep Time

15 min

Total Time

1 hr

Calories per serving




Ingredients (8)
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1/2 cup chopped pecans
  • 1/4 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 pkg. (2 layer size) yellow cake mix
  • 1 4 oz. PHILADELPHIA® Cream Cheese, softened
  • 6 tablespoons powdered sugar
  • 2 tablespoons milk
  1. Preheat oven to 350°F.  Spray 12-cup Bundt pan with non-stick cooking spray.
  2. Combine drained pineapple, chopped pecans, butter and brown sugar in a small bowl.  Layer half of this mixture in the bottom of the Bundt pan.
  3. Prepare cake mix according to package directions using reserved pineapple juice and water, as needed.
  4. Pour half prepared batter into Bundt pan; layer remaining pineapple nut mixture on top of cake mix, then pour remaining cake mix on top.
  5. Bake for 40 to 45 minutes, or until toothpick inserted in center of cake comes out clean.  Cool in pan 10 minutes; invert on to wire racks to cool completely.
  6. Beat cream cheese, powdered sugar and milk in a bowl until well blended.  Drizzle cream cheese frosting over cooled cake.

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