Pineapple Cake III

Pineapple Cake III

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

servings 432 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

Print
  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

Read all reviews 41
  1. 46 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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Most positive
Least positive
Newest

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 ...

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 ou...

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 eve...

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

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 y...

I really appreciate that you shared this recipe! I made this cake for two weddings and the guests loved it at both!

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 ...

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 !

I used this cake as a base for pina colada cupcakes. Based on other reviews I added 1 tsp baking powder. I left out the nuts, and I drained the pineapple then only added half of the juice becaus...

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