Pineapple Cake II

Name: Pineapple Cake II
Prep time: 20 min
Cook time: 30 min
Total time: 90 min
Yield: 1 -9x13 inch cake
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 2 large eggs eggs; 1 ½ cups white sugar; ½ teaspoon salt; 1 (20 ounce) can crushed pineapple with juice; ¾ cup butter; ½ cup white sugar; ½ cup evaporated milk; 1 teaspoon vanilla extract

Rating: 4.24 stars

110 Ratings
87 Reviews
8 Photos

Very moist cake that is very good for a pot luck dinner.

By Suzanne Stull

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

additional:

40 mins

total:

1 hr 30 mins

Servings:

Yield:

1 -9x13 inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

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Step 2

Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
Step 3

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
Step 4

To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.

Nutrition Facts

Per Serving:

181 calories; protein 2.1g 4% DV; carbohydrates 28.9g 9% DV; fat 6.7g 10% DV; cholesterol 32.3mg 11% DV; sodium 153.6mg 6% DV. Full Nutrition

Reviews (87)

Most helpful positive review

VICTORIA_DAISIE

06/20/2003

I didn't even make the syrup cause I didn't have some of the ingredients and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bowl! Read More

Helpful

(33)

Most helpful critical review

Linda

10/27/2009

I am stunned at this cake it taste more like pineapple bread. It is very heavy and dense being an experience home baker over 36 years I should have known better when I didn't view any oil trust shortening or butter in the recipe. I did not due the sugary icing trust me you would do better if you purchase a yellow cake mix and dump the pineapple in it.....will never make this again a real disappointment...... Read More

Helpful

(8)

110 Ratings

5 star values: 60
4 star values: 30
3 star values: 12
2 star values: 2
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

VICTORIA_DAISIE

06/20/2003

Helpful

(33)

WIFEOBART

06/20/2003

Simple and delicious! I've made this cake for a luau party and for a company potluck and got rave reviews each time. I topped mine with canned whipped cream and sprinkled it with pecans for presentation. Read More

Helpful

(20)

RJB

11/24/2007

This cake was very good and made even more delicious when I used the Cool Whip topping from the Mandarin Orange cake recipe from the site instead of the butter glaze. It added the extra pineapple flavor that some have said was missing. It is insanely easy to prepare and comes out very moist. My SIL said it was her new favorite cake! I got rave reviews. Read More

Helpful

(17)

APRILCOOKS

06/20/2003

Loved this cake my kids actually thought it was pineapple bread. Took this to a church potluck and the dish came back clean. Read More

Helpful

(11)

LANDEE

08/18/2003

Excellent! Excellent! Excellent! Read More

Helpful

(9)

Aliza Finley

11/25/2008

i had a can of crushed pineapple so i figured 'what the hey'. i added some lime juice and zest i had leftover from something else. wow! so rich and most and decadent my boyfriend ate most of them that day my friend consumed the rest the next evening. when my boyfriend's mother was comming to town i asked what i could make her he said 'make that pineapple cake again!'. Read More

Helpful

(9)

Roseheart

03/29/2011

I made this cake with fresh pineapple and used my blender to chop it into small pieces and I only had 8 oz of it so I decided to use a tin of mandarin slices in light syrup which made up the difference to get 20 oz of pineapple. I did not have evaporated milk and used half and half instead. The cake came out great and the glaze was perfect! Adding that tin of mandarin slices was such a hit! I'll make this one again for sure. Read More

Helpful

(9)

stephanie98012

11/11/2007

These are great as individual cup cakes! Read More

Helpful

(8)

Linda

10/26/2009

Helpful

(8)

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Nutritional Information

Pineapple Cake II

Servings Per Recipe: 24
Calories: 180.8

% Daily Value *

protein: 4 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 10 %

saturated fat: 20 %

cholesterol: 11 %

vitamin a iu: 4 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c: 4 %

folate: 6 %

calcium: 2 %

iron: 4 %

magnesium: 3 %

potassium: 2 %

sodium: 6 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Pineapple Cake II

1 of 87

All Reviews

VICTORIA_DAISIE

06/20/2003

I didn't even make the syrup cause I didn't have some of the ingredients and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bowl!

Helpful

(33)

WIFEOBART