Pineapple Picnic Cake Recipe -
Pineapple Picnic Cake Recipe

Pineapple Picnic Cake

Recipe by  

"This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
  2. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
  3. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
  4. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.
Kitchen-Friendly View


  • Cook's Note:
  • You can also use two 9-inch round baking pans.

Reviews More Reviews

May 13, 2012

If you are looking for an easy and simple recipe that has good flavor, you may want to consider this recipe. I made half of the recipe using one 9” cake pan that I lined with parchment paper. Also, I used an 8 oz. can of crushed pineapple which is slightly under what the recipe requires. It probably would have been a little sweeter with 10 oz. of crushed pineapple but I liked that is wasn’t overly sweet. Also, instead of making half the amount of frosting, I made a quarter of the amount which was plenty for the cake. I also decided to omit the chopped nuts on the topping just for aesthetics. Be sure to line the pan with parchment paper as you will probably have difficulty releasing the cake from the pan.

May 19, 2012

This was an excellent cake. I always try to make the recipes as shown.


6 Ratings

Jun 04, 2012

I absolutely love this recipe---it's a winner. I've made it several times now and add about 1/4 cup more flour, 1/2 t. of salt and 1 t. of vanilla to the cake batter. This is my new favorite cake recipe. Thanks so much for submitting!

May 19, 2012

This is a very good cake

Jan 09, 2015

This is a delicious, dense cake, and I loved it! I made a half version in a round 9" pan that I used cooking spray and parchment paper. The recipe called for a 320 oven temp which I've never seen. I set it at 350 but will definitely reduce it to 325 the next time because it was browning a little too early, and I had to take it out. I added a pinch of salt and did not use nuts at all. Just realized that I could have added coconut to the batter, but I forgot. I didn't matter though because when topping with the coconut, there's plenty of it. I followed Deb C's suggestion of using 1/4 of the frosting for one layer, and I still had some left, so that was a good call to cut back on it. Just what I needed...a taste of summer! Thanks Martha for the great recipe!

Oct 15, 2012

Not bad a little on the heavy an dense side but flavor was just good I frosted it with just a basic buttercream frosting doubt ill make it again nothing special


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 75.9 g
  • 24%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 191 mg
  • 8%

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

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