Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

A pink cake with pineapple and nuts. This is a traditional favorite. It's very pretty too! It tastes great with cream cheese icing and coconut sprinkled on the top.

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • Pour the cake mix into a large bowl. add the eggs. Drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. Fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan.

  • Bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts

142 calories; protein 2.9g; carbohydrates 19.2g; fat 6.4g; cholesterol 28.8mg; sodium 175.7mg. Full Nutrition
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