Precious Pineapple Cake Recipe -
Precious Pineapple Cake Recipe
  • READY IN 35 mins

Precious Pineapple Cake

Recipe by  

"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 Edit and Save

Original recipe makes 3 - 8 inch round pans Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2006

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
Apr 18, 2006

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 adding an extra egg would have helped -not sure.

Jul 19, 2003

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 this cake it is the BEST!

Jul 16, 2005

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 bought cream cheese frosting then added flaked coconut to finish off the outside. My husband said it was one of the best cakes he's had and my father in law, who loves fruity cakes, thought it was great. Will definitely make this one again.

Jan 05, 2004

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 it -- it tastes great!

Jan 25, 2011

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.

Mar 01, 2010

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 turned out super.

Mar 21, 2003

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


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  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 82.8 g
  • 27%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 532 mg
  • 21%

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

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