Pineapple Cherry Cake

Pineapple Cherry Cake

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  sal

“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.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan


  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.

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Reviews (4)

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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.



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



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.

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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pineapple Mojo Cake


next recipe:

Pineapple Sheet Cake II