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READY IN 50 mins

Pineapple Cherry Cake

Read Reviews (4)

"A pink cake with pineapple and nuts. This is a traditional favorite. It's very pretty too! It tastes great with cream cheese icing and coconut sprinkled on the top." — sal

Ingredients Edit and Save

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All about Eggs

Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package cherry cake mix
3 eggs

1 (15 ounce) can crushed pineapple, with juice
1 cup chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour the cake mix into a large bowl. add the eggs. Drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. Fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Oct 07, 2002

I used toasted pecans,& added some chopped marachino cherries to cake. Lightened cream cheese icing with cherry juice. It was a GREAT HIT with all. Had many requests for recipe.

—LFP

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Sep 12, 2005

AWESOME! I used the suggestion to put cherry juice in w/ the icing.

—YAMELL

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6 Ratings

Sep 07, 2011

I did not like this recipe at all. I used a cherry chip cake mix, and even though the pinapple juice did make the cake moist, I did not like the taste of the pinapple chuncks in the cake. I felt that it just did not go well. I also found this cake to be rather dry, and had a lot of trouble getting it out of the cake pans. The cake ripped while trying to remove from both cake pans. I notice that this cake receipe does not call for any oil, I think that had something to do with it. Now I see why most cake recipies call for at least a cup of oil. I also tried making a cherry cream cheese frosting by mixing cherry kool-aid with butter, cream cheese and icing sugar. Even though the cherry kool-aid gave the icing a nice red cherry colour, it did not taste good at all. I won't try using kool-aid in a frosting receipe again. I ended up throwing out 3/4 of the cake.

—Steve

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Mar 25, 2011

I wouldn't rate five stars, but it is very simple to make, and I don't think you'd ever go wrong with these ingredients. The crushed pineapple made it very moist and added good flavor. Next time, I'd use pecans instead of walnuts, but that's just my taste preference. Used pineapple cream cheese frosting from this site, and added some almond extract to kick up the flavor a bit.

—lutzflcat

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Nutrition

Calories
142 kcal
7%

Carbohydrates
19.2 g
6%

Cholesterol
32 mg
11%

Fat
6.4 g
10%

Fiber
0.6 g
3%

Protein
2.9 g
6%

Sodium
176 mg
7%

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

Nutritional Information

Pineapple Cherry Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 142
Calories from Fat: 57

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 1.4g 7 %
Cholesterol 32mg 11 %
Sodium 176mg 7 %
Potassium 69mg 2 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 0.6g 3 %
Protein 2.9g 6 %
Sugars 11.9g
** Vitamin A < 1 %
** Vitamin C 3 %
Calcium 2 %
Iron 7 %
** Thiamin 2 %
Niacin 6 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 5 %

* 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.