Recipe by Martha
"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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1 (20 ounce) can
crushed pineapple, undrained
butter, room temperature
1 (8 ounce) package
cream cheese, room temperature
1 (16 ounce) package
chopped walnuts, or to taste
shredded coconut, or to taste
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.
This was an excellent cake.
I always try to make the recipes as shown.
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!
This is a very good cake
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
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Picnic Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 185
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