Catch a Husband Cake with Pineapple, Coconut, and Cream Cheese Frosting
By Leah Okonkwo
Prep
15 min
Cook
35 min
Total
50 min
Servings
16
Level
Easy
Catch a husband cake is that 9×13 dessert that I bring to potlucks and to various celebrations․ A yellow cake mix is combined with undrained crushed pineapple along with sweetened coconut‚ then allowed to cool before cream cheese frosting is spread over the same pan․ It remains moist‚ while pecans provide crunch with their being used (toasted‚ for me)․
I use the pineapple straight from the can‚ along with juice as well‚ then fold it in with a spatula after the batter comes together‚ although I don't use the electric mixer after that․ Continue beating after that․ The crumb will ultimately become dense․ A gentle fold into the pan results in a tender crumb․ That small pause is what I use in cake-mix batters․
The cake needs to cool completely on a wire rack prior to frosting‚ and I wait patiently until the top no longer emits warmth‚ since cream cheese frosting tends to melt into a messy situation on a warm cake surface․ Begin with completely softened cream cheese with butter․ Beat the mixture until it becomes light and fluffy‚ then carefully add the powdered sugar on a low setting before continuing to beat the frosting until it reaches an even consistency․
I serve it after 20 to 30 minutes at room temperature‚ when the frosting loses its fridge-firm feel‚ and with chopped pecans being optional‚ though I prefer mine lightly toasted for added crunch․ On busy days‚ a yellow cake mix serves as the foundation․ I sliced it directly from the 9×13 pan for potlucks․ Furthermore‚ it is truly perfect for a variety of celebrations․
Why you'll love this recipe
- It feeds a potluck crowd from within one 9×13 pan‚ and you can cut the squares directly from the pan․
- The cake mix indeed makes the batter very easy to handle․ This is helpful for novice bakers․ There exists no separate layer that is to be baked․
- Undrained pineapple does retain moisture in the crumb following the cooling process․ I do not ever drain the can of its contents․
- Pecans are optional․ Individuals who do not wish to have any nuts on a frosted slice can still have one made available․
- Serve the leftover squares on a small and elegant dessert plate․ This should take place after the frosting has become softening․
Ingredients
- •1 box yellow cake mix (15.25 oz)
- •3 large eggs
- •½ cup vegetable oil
- •1 can crushed pineapple (20 oz, undrained)
- •1 cup sweetened shredded coconut
- •2 teaspoons vanilla extract (1 teaspoon for the cake and 1 teaspoon for the frosting)
- •8 oz cream cheese (softened)
- •½ cup unsalted butter (softened)
- •4 cups powdered sugar
- •1 cup chopped pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease and flour a 9×13 inch baking pan.
- 3
Combine the yellow cake mix, eggs, and vegetable oil in a large mixing bowl.
- 4
Mix with an electric mixer on medium speed until just combined.
- 5
Fold in the undrained crushed pineapple, shredded coconut, and 1 teaspoon vanilla extract with a spatula until evenly incorporated.
- 6
Pour the batter into the prepared pan and spread it evenly.
- 7
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- 8
Cool the cake completely in the pan on a wire rack.
- 9
Beat the softened cream cheese and butter with an electric mixer until light and fluffy.
- 10
Gradually add the powdered sugar, mixing on low speed until combined.
- 11
Increase the mixer speed and beat until the frosting is smooth.
- 12
Mix in the remaining 1 teaspoon vanilla extract.
- 13
Spread the frosting evenly over the cooled cake.
- 14
Sprinkle with chopped pecans, if desired, and serve.
FAQ
Nutrition (per serving)
Calories
450
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