Pineapple Picnic Cake

Pineapple Picnic Cake

6
Martha 2

"This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry."

Ingredients

1 h 5 m {{adjustedServings}} servings 496 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
  2. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
  3. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
  4. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.

Footnotes

  • Cook's Note:
  • You can also use two 9-inch round baking pans.
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Reviews

6
  1. 6 Ratings

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If you are looking for an easy and simple recipe that has good flavor, you may want to consider this recipe. I made half of the recipe using one 9” cake pan that I lined with parchment paper. ...

This was an excellent cake. I always try to make the recipes as shown.

I absolutely love this recipe---it's a winner. I've made it several times now and add about 1/4 cup more flour, 1/2 t. of salt and 1 t. of vanilla to the cake batter. This is my new favorite ...