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

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.

  • Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.

Nutrition Facts

431.9 calories; 4.6 g protein; 52.3 g carbohydrates; 58.2 mg cholesterol; 220.2 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2010
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 the soda; the resulting texture was fluffy and very moist. I reduced the sugar a bit but next time I'll use the full amount. I would recommend adding a teaspoon of vanilla and also a tablespoon or two of lemon juice to brighten up the pineapple flavor. A keeper recipe! Read More
(44)

Most helpful critical review

Rating: 2 stars
03/30/2011
I wasn't impressed with this cake I felt it was way too sweet and a bit heavy. Will not make again. Read More
(3)
49 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
04/14/2010
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 the soda; the resulting texture was fluffy and very moist. I reduced the sugar a bit but next time I'll use the full amount. I would recommend adding a teaspoon of vanilla and also a tablespoon or two of lemon juice to brighten up the pineapple flavor. A keeper recipe! Read More
(44)
Rating: 4 stars
04/14/2010
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 the soda; the resulting texture was fluffy and very moist. I reduced the sugar a bit but next time I'll use the full amount. I would recommend adding a teaspoon of vanilla and also a tablespoon or two of lemon juice to brighten up the pineapple flavor. A keeper recipe! Read More
(44)
Rating: 4 stars
04/06/2011
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 out delicious! I brought this cake to a family reunion and everyone loves it. In my opinion it just needs 1 cup of sugar,and 1/2 cup of oil. I added 1tsp. of baking powder, 1 tblsp of lemon juice, and 1tsp. of vanilla extract. It only need 20 minutes to cook in the oven, not 45 minutes. I omited the nuts. In the iceing I only put 1/2 of cup of confectioners sugar and it was perfectly sweet. I did this changes and we had an absolutely delicious cake. Read More
(31)
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Rating: 5 stars
05/24/2004
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 even frost it is that good! Frosting would make it even extra amazing! Very moist and very good flavour! Thanks for sharing this delicious recipe! Read More
(26)
Rating: 5 stars
03/25/2008
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 yogurt and surprisingly turned out great! i used about 1/4 cup of oil insttead of 3/4 cup. i added some vanilla, too! i put in a little soy milk, too. DELICIOUS! i took it out of the oven at the right time but it wasn't all the way cooked. it was mushy a little in the middle but it made it more moist and it was fabulous! i didn't have cream cheese so i just glazed some cool whip over it! it was great and sweet and moist and i added some pineapple on top for decoration! YUM! :) Read More
(10)
Rating: 5 stars
06/04/2009
This is a quick and easy cake. It freezes well. Read More
(9)
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Rating: 5 stars
03/13/2008
I really appreciate that you shared this recipe! I made this cake for two weddings and the guests loved it at both! Read More
(7)
Rating: 5 stars
11/19/2007
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 turning in to "Austin Cake"!!! Read More
(7)
Rating: 5 stars
09/17/2011
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 because I wanted to use a rum glaze so I didn't want the cake to be too wet. It turned out fantastic - I actually liked the cupcakes better without the coconut frosting I made; they were very moist and pineapple-y! Read More
(7)
Rating: 5 stars
11/08/2008
This cake was delish! I skipped the nuts and halved the sugar. I used sour cream frosting that was super sweet that worked great!!! Read More
(6)
Rating: 2 stars
03/30/2011
I wasn't impressed with this cake I felt it was way too sweet and a bit heavy. Will not make again. Read More
(3)