Sweet Treat Tuesday: Pineapple Breeze Cake

Hooray for Sweet Treat Tuesday! :) Nothing brings a little sweetness to the beginning of the week quite like a good dessert. And good doesn’t begin to describe the Pineapple Breeze Cake. I love to serve this cake cold…it makes such a good dessert on a hot day. Yellow cake with pineapple filling is topped with toasted coconut pecan cream cheese icing. Can you get any more goodness into one cake?? And it is a breeze to make!

Lets get started!

Start with a yellow cake mix. Make according to box instructions. Bake two 9 inch cake rounds.

Make Icing:

1 8 ounce package of cream cheese, softened
1 stick of butter, softened
1 16 oz box of powdered sugar
1 cup of coconut flakes

Blend well with mixer.

When cakes have cooled completely, spread a can of drained crush pineapple as filling. (You can also add cool whip to the center if you desire. It is completely optional.)

Add top layer of cake…

…and ice with coconut cream cheese icing.

Toast coconut and pecan topping:

In a skillet, add 1 Tbsp of butter or margarine and melt. Add 1/2 cup of coconut flakes and 1/2 cup of chopped pecans. Saute until coconut has browned. Remove from heat and cool. Once cool, sprinkle on top of icing. Chill for 2 hours prior to serving.

Enjoy your Pineapple Breeze Cake with Toasted Coconut Pecan Cream Cheese Icing! YUM!

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