I have such a fun recipe to share with y’all today! Seriously, you are gonna fall in love with this cake. It turned out so good that I almost didn’t want to share it with anyone – almost. I promise we will get to this yummy cake, but first, I need to tell you a little bit about the person behind the recipe (ummm…not Elvis, but another superstar in her own right).

Many of you who read my blog are probably already very familiar with this gal because many of you follow along with her blog too. Yep, I’m talking about none other than Christy Jordan from SouthernPlate.com. That’s her, down there, smiling at us from the cover of her latest cookbook, Come Home to Supper. If you don’t already know it, I’m a huge fan of Christy’s website and recipes. Mainly because she’s just a regular Momma, like me, trying to wrangle everyone to the table for a no-fuss (but good!) supper. Christy doesn’t do gourmet or super-fancy or use a bunch of hard-to-find ingredients. She does real. She does easy. And she does it with love.



1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Prepare cake according to instructions on package. Bake in a 9×13 inch pan. Allow to cool.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
Spread cream cheese frosting over cake.