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Amish Cake

"Quick, Easy, Yummy! Pineapple makes it moist and walnuts give it some crunch."
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Ingredients

1 h 10 m servings 139 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix flour, sugar and baking powder. Add eggs, vanilla and pineapple with juice. Blend well. Add walnuts and mix in.
  3. Pour into an ungreased 9x13 inch pan. Bake at 350 degrees F (175 degrees C ) for 40 minutes.

Nutrition Facts


Per Serving: 139 calories; 3.7 g fat; 24.9 g carbohydrates; 2.4 g protein; 16 mg cholesterol; 47 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

the recipe i have calls for 2 c. flour 2 c. sugar 2 tsp. baking soda 1 large can of crushed pineapple.. i use a 9 x 9 in. glass baking dish and it comes out just yummy... and i put a cream chees...

Most helpful critical review

I'm sorry but this recipe was extremely disappointing. I made it for my mother's birthday and I couldn't serve it. It was completely flat!!! And the taste was simply mediocre, nothing excitin...

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I'm sorry but this recipe was extremely disappointing. I made it for my mother's birthday and I couldn't serve it. It was completely flat!!! And the taste was simply mediocre, nothing excitin...

the recipe i have calls for 2 c. flour 2 c. sugar 2 tsp. baking soda 1 large can of crushed pineapple.. i use a 9 x 9 in. glass baking dish and it comes out just yummy... and i put a cream chees...

I would think that this recipe needs about 1/2 teaspoon of salt to activate the baking soda.

I am sorry to say that this cake is one of the greatest disappointments I have encountered in my 40 years of cooking. Maybe something was left out of the recipe, but I found it dry and not flav...

This was light, refreshing, and full of flavor. A healthy twist for my kids to enjoy. We topped ours with flaked, sweetened coconut during the last 8 minutes of baking...yummy!

We really liked this recipe, it is very moist and tastefull,keep it in the fridge and it seems that the taste is better.

This cake came out beautifully - even though I had no eggs, I added 4tbsp butter and 1/4 c. milk instead. I had no trouble with the cake not rising. It was fluffly and moist. Thanks!

I did not care for this.

This is more the texture of a quick bread than a 'cake' - as other reviewers have said, it doesn't rise and is rather thin and dense. The taste is fine and it certainly is quick and easy to mak...