This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.

Advertisement

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 baking pan.

    Advertisement
  • In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.

  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.

  • For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

256.3 calories; 3.2 g protein; 38 g carbohydrates; 35.9 mg cholesterol; 166.3 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2008
This is an old tried and true pineapple cake recipe that's been around for over 30 years--that's how long I've been making it anyway! What's so interesting about this cake is that it has no butter oil or shortening! It goes by many names but no matter what you call it it's moist delicious pineapple-y and mixes up in no time. I think I like my frosting better tho'...only 1/4 cup butter which I believe really gives it more of a cream cheese taste and 2 c. powdered sugar. Read More
(56)

Most helpful critical review

Rating: 1 stars
12/24/2002
This cake was a great disappointment to me. I had guests and we all agreed that it wasn't worth making again. The only thing that even barely began to save it was the fact that the nuts added a bit of a crunch.I love cooking and take delight in trying out new recipes weekly. This one was definitely a disappointment. Read More
(9)
57 Ratings
  • 5 star values: 45
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/01/2008
This is an old tried and true pineapple cake recipe that's been around for over 30 years--that's how long I've been making it anyway! What's so interesting about this cake is that it has no butter oil or shortening! It goes by many names but no matter what you call it it's moist delicious pineapple-y and mixes up in no time. I think I like my frosting better tho'...only 1/4 cup butter which I believe really gives it more of a cream cheese taste and 2 c. powdered sugar. Read More
(56)
Rating: 5 stars
02/01/2008
This is an old tried and true pineapple cake recipe that's been around for over 30 years--that's how long I've been making it anyway! What's so interesting about this cake is that it has no butter oil or shortening! It goes by many names but no matter what you call it it's moist delicious pineapple-y and mixes up in no time. I think I like my frosting better tho'...only 1/4 cup butter which I believe really gives it more of a cream cheese taste and 2 c. powdered sugar. Read More
(56)
Rating: 4 stars
09/19/2003
I have a recipe that is very similar to this one that I have been making for a long time. So I was tickled when I came across this one. It took me all of 3 minutes to put together. Just dump everything in one large bowl and mix together. Be sure to keep an eye on this as it tends to bake quickly. If it starts browning to much around the edges before the middle is set just lay a peice of foil on top until it's done. I didn't use the cream cheese icing because I didn't have any cream cheese. Out of desperation I found a birthday cake icing on this site and used it. I did find me another 5 star recipe so everything worked out for the best. Thanks Marie. Read More
(31)
Advertisement
Rating: 5 stars
12/23/2002
This recipe is really good however a bit too sweet next I might reduce in sugar. Read More
(18)
Rating: 4 stars
12/23/2002
very moist and very good..quick and easy...everyone loved it. i sent it to a lot of friends...jard Read More
(14)
Rating: 5 stars
09/09/2003
Very moist cake and very easy to make. Read More
(10)
Advertisement
Rating: 5 stars
01/08/2008
Thank you very much for this recipe. Everyone including myself in this family really likes it very much. I've made it quite a few times and will always make it. Thank you for letting me see it. Read More
(9)
Rating: 1 stars
12/23/2002
This cake was a great disappointment to me. I had guests and we all agreed that it wasn't worth making again. The only thing that even barely began to save it was the fact that the nuts added a bit of a crunch.I love cooking and take delight in trying out new recipes weekly. This one was definitely a disappointment. Read More
(9)
Rating: 5 stars
02/12/2008
I too have made this cake for over 30 years. It is so moist and yummy. I use black walnuts in my batter and black walnuts in the icing....just gives it a little more kick. I sometimes sprinkle a little coconut on top of the frosting. Read More
(9)
Rating: 5 stars
03/28/2003
This cake is great! I've lost count of the amount of times I've made it. One to keep me thinks! Read More
(7)