Ingredients:

  • 20 oz crushed pineapple in heavy syrup
  • 20 oz pineapple tidbits in juice, half juice drained
  • 1 tsp pure vanilla extract
  • 15.25 oz yellow cake mix
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter, chilled and sliced into thin squares
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the 20 oz of undrained crushed pineapple and the 20 oz of partially drained pineapple tidbits directly into an ungreased 9x13 inch baking dish.
  3. Gently incorporate the 1 tsp of pure vanilla extract into the fruit layer without stirring, and spread the fruit into an even layer using an offset spatula.
  4. Sprinkle the 15.25 oz of dry yellow cake mix evenly over the fruit foundation. Do not stir.
  5. Evenly distribute the light brown sugar, ground cinnamon, shredded coconut, and chopped pecans over the cake mix layer.
  6. Arrange the 3/4 cup of thin butter slices across the entire surface, ensuring maximum coverage to avoid dry flour spots.
  7. Bake for 45 minutes until the topping is a deep golden brown and the pineapple juices are bubbling around the edges.