Easy Pineapple Cake Recipe

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Most Helpful Positive Review

Jan 24, 2008

Oddly enough, it was another Catherine who gave me this recipe more than 30 years ago...she called it "Chop Suey Cake," she guessed because it's so speedy, she said. The recipe is not misprinted--there is no oil or fat in the cake, so do not feel compelled to add it. For those who insist a cake requires fat, think of angel food cakes! This is a delicious cake, very moist, full of pineapple flavor. "My" Catherine's recipe also included a cup of chopped nuts. Thanks, Catherine, for posting this bit of nostalgia.

—naples34102

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Most Helpful Critical Review

May 16, 2012

This could be a five with a few changes. I added 1/2 cup butter and cut the sugar in half and this cake turned out amazing. You need to have some sort of oil or fat in your cake otherwise it will turn out rubbery and the sugar will burn. I mixed the sugar with the butter and then added the egg and vanilla. I mixed the flour and the baking soda in a separate bowl and added a pinch of salt before adding the butter/egg/sugar mixture to it. I also only cooked it a half hour. For the icing i doubled the cream cheese and added 8 oz of crushed pineapple including juice and 1/3 cup shredded coconut. It turned out great!

—lmargueriter

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113 Ratings

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Oct 14, 2006

This cake was AWESOME. Incredibly moist and great flavor. A previous review stated a cake needs oil, which I agree, so I added 1/4 cup of vegetable oil and it turned out great. I reserved a small portion of the crushed pineapples and added it to the frosting along with coconut flakes. Everything was perfect. My family and Fiance loved it. I will make this cake again...

—Lovetocook

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Feb 08, 2008

This cake is super-yummy and DOESN'T need oil or butter! It has a great chewy & moist texture and there is plenty of fat in the frosting! I cut back on the sugar by 1/4 of a cup and they did not seem too sweet - just right. These are just like they say...very easy & fast to make -tasted a little like my carrot cake recipe. I sprinkled 1/2 cup chopped pecans on top of the frosting also. Thanks! UPDATE: Do keep this in the fridge if it is not eaten right away. It tastes yummy cold too!

—Jennifer C.

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Jun 13, 2007

Fantastic! I used unbleached flour, 20 oz can crushed pineapple w/ juice, and for good measure a stick of mealted butter. It is wonderful. I think the trick is to measure carefully & be sure to use unbleached or all purpose flour. Also watch your oven--my cake was done in 30 minutes. I'll be making this cake often!

—Lynn A.

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Apr 22, 2006

This cake is fabulous!!! I can't comment on the cream cheese frosting, as I made my own, but the cake turned out wonderful. All I had was a can of sliced pineapple rings, so I crushed them by hand and drained enough juice so it was the consistancy of a can of crushed. The cake doesn't rise as much as other cakes but it looks and tastes fine, and as for those who said it was hard you must have overcooked it - this recipe yielded a very nice, moist cake that would be fine even without frosting. Thanks!

—M. Stoffel

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Jun 25, 2006

Wonderful! I didn't have crushed pineapples but rings instead.. so I crushed those up myself. I reserved about 1/4 cup of the juice, which I originally planned to add to the frosting but found that the frosting was perfect as is. Instead I brushed it over my cake with a pastry brush after baking. I found that my cake was done sooner than the recipe stated... I took it out as soon as it turned a dark brownish color on top, which scared me at first as I thought it had burned a bit but it was perfect! The cream cheese frosting & texture of the cake reminded us a lot of carrot cake. It was absolutely fabulous & will definitely make this one again!

—Kayla

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Feb 03, 2003

My husband does not like sweets but he loves this cake I usually add a couple tsp. of cinnamon and 1 cup of chopped walnuts and then i sprinke the top with more chopped nuts it is a hit at our house every time I make it. I don't know what everyone else is doing wrong but mine comes out perfect every time thank you Cathrine

—COOKINGRANNY

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Nutrition

Calories
219 kcal
11%

Carbohydrates
36.1 g
12%

Cholesterol
38 mg
13%

Fat
7.6 g
12%

Fiber
0.5 g
2%

Protein
2.4 g
5%

Sodium
166 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Pineapple Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 219
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 4.6g 23 %
Cholesterol 38mg 13 %
Sodium 166mg 7 %
Potassium 58mg 2 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 0.5g 2 %
Protein 2.4g 5 %
Sugars 27.5g
Vitamin A 5 %
Vitamin C 4 %
Calcium 2 %
Iron 7 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 2 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.