Precious Pineapple Cake

Precious Pineapple Cake

"This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day."
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Ingredients

35 m servings 649 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 82.8g
  • 27%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.
  2. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.
  3. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.
  4. To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.

Reviews

60
  1. 75 Ratings

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Most helpful positive review

This cake is delicious. I baked it in a 9 x 13" pan so I didn't have a problem with it falling apart as other bakers had.

Most helpful critical review

I made this recipe as written, but with only 2 layers; and while the flavor was VERY GOOD, the cake absolutely fell apart and crumbled when we tried to slice it. Maybe others' suggestions of ad...

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This cake is delicious. I baked it in a 9 x 13" pan so I didn't have a problem with it falling apart as other bakers had.

I loved this cake, and my family did too. The first time followed the recipe as it was on the computer, but the second time i added a extra egg, it made it thicker and even more moist. I LOVE t...

This cake went over very well with my family. I made the three layers as suggested and they were very thin..I might make only two next time. I added an extra egg to the mix and used a store bou...

A great cake! For convenience, I use a 9x13" rectangular pan, (still the same number of servings). If you DO want to be "elegant" use the 1, or 2, layer pans, suggested. But, however you bake...

I made this recipe as written, but with only 2 layers; and while the flavor was VERY GOOD, the cake absolutely fell apart and crumbled when we tried to slice it. Maybe others' suggestions of ad...

This is a great recipe. I add marichino cherries and some madarin oranges to it too. I decorate cakes as a hobby and this is one of my most request cakes.

With any cake mix, I use not only an extra egg, but a package of instant pudding. This adds flavor and moisture. As I like to go "fresh" as much as possible I use fresh pineapple. This turne...

WOW! This is a wonderful cake, thanks Linda for my all-time favorite cake.

This has to be my all time favorite cake. It is so moist and easy to make. Everyone who has tried it has asked for the recipe.

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