Easy Pineapple Cake

Easy Pineapple Cake

110 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Catherine Dallas
Recipe by  Catherine Dallas

“A very easy pineapple cake with a cream cheese frosting.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
  3. Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
  4. To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

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Reviews (110)

Rate This Recipe
naples34102
122

naples34102

Oddly enough, it was another Catherine who gave me this recipe more than 30 years ago...she called it "Chop Suey Cake," she guessed because it's so speedy, she said. The recipe is not misprinted--there is no oil or fat in the cake, so do not feel compelled to add it. For those who insist a cake requires fat, think of angel food cakes! This is a delicious cake, very moist, full of pineapple flavor. "My" Catherine's recipe also included a cup of chopped nuts. Thanks, Catherine, for posting this bit of nostalgia.

Lovetocook
80

Lovetocook

This cake was AWESOME. Incredibly moist and great flavor. A previous review stated a cake needs oil, which I agree, so I added 1/4 cup of vegetable oil and it turned out great. I reserved a small portion of the crushed pineapples and added it to the frosting along with coconut flakes. Everything was perfect. My family and Fiance loved it. I will make this cake again...

Jennifer C.
65

Jennifer C.

This cake is super-yummy and DOESN'T need oil or butter! It has a great chewy & moist texture and there is plenty of fat in the frosting! I cut back on the sugar by 1/4 of a cup and they did not seem too sweet - just right. These are just like they say...very easy & fast to make -tasted a little like my carrot cake recipe. I sprinkled 1/2 cup chopped pecans on top of the frosting also. Thanks! UPDATE: Do keep this in the fridge if it is not eaten right away. It tastes yummy cold too!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Pineapple Sheet Cake I

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Pineapple Upside-Down Cake III