Pineapple Cherry Cake

Pineapple Cherry Cake

4
sal 20

"A pink cake with pineapple and nuts. This is a traditional favorite. It's very pretty too! It tastes great with cream cheese icing and coconut sprinkled on the top."

Ingredients 50 m {{adjustedServings}} servings 142 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Pour the cake mix into a large bowl. add the eggs. Drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. Fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan.
  3. Bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Tips & Tricks
Lemon Cake

This moist, delicious lemon sheet cake is so quick and easy to make!

Tiramisu Layer Cake

This rich, coffee-flavored classic is surprisingly easy to make.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LFP
10/7/2002

I used toasted pecans,& added some chopped marachino cherries to cake. Lightened cream cheese icing with cherry juice. It was a GREAT HIT with all. Had many requests for recipe.

YAMELL
9/12/2005

AWESOME! I used the suggestion to put cherry juice in w/ the icing.

Steve
9/7/2011

I did not like this recipe at all. I used a cherry chip cake mix, and even though the pinapple juice did make the cake moist, I did not like the taste of the pinapple chuncks in the cake. I felt that it just did not go well. I also found this cake to be rather dry, and had a lot of trouble getting it out of the cake pans. The cake ripped while trying to remove from both cake pans. I notice that this cake receipe does not call for any oil, I think that had something to do with it. Now I see why most cake recipies call for at least a cup of oil. I also tried making a cherry cream cheese frosting by mixing cherry kool-aid with butter, cream cheese and icing sugar. Even though the cherry kool-aid gave the icing a nice red cherry colour, it did not taste good at all. I won't try using kool-aid in a frosting receipe again. I ended up throwing out 3/4 of the cake.