Pineapple Cake III Recipe -
Pineapple Cake III Recipe

Pineapple Cake III

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"A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings


  1. Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
  3. Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2010

This is a nice recipe. After reading previous reviews about the cake's heavy texture, I beat my eggs for about 4 minutes until they were thickened, and added 1 tsp. baking powder in addition to the soda; the resulting texture was fluffy and very moist. I reduced the sugar a bit, but next time I'll use the full amount. I would recommend adding a teaspoon of vanilla, and also a tablespoon or two of lemon juice to brighten up the pineapple flavor. A keeper recipe!

Most Helpful Critical Review
Mar 30, 2011

I wasn't impressed with this cake, I felt it was way too sweet and a bit heavy. Will not make again.

Apr 06, 2011

This is a good home-made cake, but the original recipe is a little odd. It needs some adjustments, I read all the reviews and follow some sugestions which help me on the good results. It come out delicious! I brought this cake to a family reunion and everyone loves it. In my opinion it just needs 1 cup of sugar,and 1/2 cup of oil. I added 1tsp. of baking powder, 1 tblsp of lemon juice, and 1tsp. of vanilla extract. It only need 20 minutes to cook in the oven, not 45 minutes. I omited the nuts. In the iceing I only put 1/2 of cup of confectioners sugar and it was perfectly sweet. I did this changes and we had an absolutely delicious cake.

May 24, 2004

This pineapple cake is amazing! I used 1/2 cup of less of the sugar and I had a fresh pineapple that I had to use up so I just added 1/2 cup of milk to make up for the canned liquid! I didnt even frost it is that good! Frosting would make it even extra amazing! Very moist and very good flavour! Thanks for sharing this delicious recipe!

Mar 25, 2008

VERY GOOD! it was so moist and sweet although i did change some things! i used half the sugar and it was still very sweet! i used brown sugar, too. i didn't have any eggs so i just put in some yogurt and surprisingly turned out great! i used about 1/4 cup of oil insttead of 3/4 cup. i added some vanilla, too! i put in a little soy milk, too. DELICIOUS! i took it out of the oven at the right time but it wasn't all the way cooked. it was mushy a little in the middle but it made it more moist and it was fabulous! i didn't have cream cheese so i just glazed some cool whip over it! it was great and sweet and moist and i added some pineapple on top for decoration! YUM! :)

Jun 04, 2009

This is a quick and easy cake. It freezes well.

Nov 19, 2007

Instead of frosting, I sprinkle cinnamon sugar on top - very heavy - and add plenty of ground ginger and cinnamon in cake - soak raisins in with the pineapple & juice - lots of pecans - this is turning in to "Austin Cake"!!!

May 09, 2012

Make this very tasty cake the day before you plan to serve it to let the flavor develop. Next time I'll reduce the butter in the icing so it will not be sooo soft. Try it. You'll like it !


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 220 mg
  • 9%

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

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