Pineapple Sheet Cake

INGREDIENTS
1 Box Yellow Cake Mix (French Vanilla Cake Mix)

1 Box Instant Vanilla Pudding (small)
3 eggs
1/2 c. vegetable oil
20 oz. crushed pineapple

Cake Instructions
Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside.
In a large mixing bowl, add the yellow cake mix, add the 3 eggs, vegetable oil, and the crushed pineapple and mix using a handheld mixer. Blend until smooth. Pour in the sprayed prepared pan and bake on the middle rack for 35 minutes or until a toothpick can be inserted and comes out clean. Allow the cake to cool completely.

Cream Cheese Frosting Option One
8 oz. cream cheese, softened
1 1/2 c. heavy whipped cream
2 tsp. Vanilla extract
1/2 c. powdered sugar

In a  large bowl, add the cream cheese and use a mixer to blend until creamy. Use a spatula to scrape the sides of the bowl. On a slow speed, add 1/2 cup of the whipping cream to combine the cream and cream cheese together.
Increase the speed to medium. Once you see the cream begin to firm, add the remaining 1 cup of cream, powdered sugar, and vanilla extract and whip the cream on high speed until firm peaks form about 3 minutes. Once the peaks are firm stop the mixer.
Spread the whipped topping to the top of the cake, cut into squares, and serve.

Recipe from bsugarmama.com

Cream Cheese Frosting Option Two

Ingredients

1 (8-ounce) package brick style cream cheese softened

1/2 cup (115 grams) unsalted butter softened

2 cups (240 grams) powdered sugar (2 1/2 cups)

1 teaspoon pure vanilla extract (1 1/2 teaspoons)

In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.

Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.

Pipe or frost on cooled cupcakes, cakes, or other desserts.

Recipe from livewellbakeoften.com

black text - original recipe
purple text - my changes