Betty's Pineapple Cake

Betty's Pineapple Cake

bgh1983 1

"A delicious, simple pineapple cake with a yummy cooked frosting. Product freezes well. Let thaw at room temperature and enjoy."
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5 h servings 302 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 287 mg
  • 11%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  4. Heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. Stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. Stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. Pour hot mixture over cake. Set cake aside to cool until set, at least 4 hours.



It only took 30 minutes to cook (luckily I was watching since it came close to overcooking)and was easy to put together. When I tasted it, I was disappointed. The topping seemed to be lacking ...