Prep 15 mins
Cook 45 mins
A recipe I got from my mother. Remember not to drain the pineapple before adding. If you like, add coconut to the frosting.
- 2 eggs
- 1 cup chopped almonds or 1 cup cashews
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1 (20 ounce) can crushed pineapple, undrained
- 1⁄2 cup butter, softened
- 1 (8 ounce) package cream cheese
- 1 1⁄3 cups confectioners' sugar
- 1 teaspoon vanilla
- Dump eggs thru pineapple into a large bowl and mix.
- Pour into greased 13-inch X 9-inch pan.
- Bake at 350° 40-45 minites.
- Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
- Keep refrigerated.
An easy to make cake that is good tasting, too. It does remind me of a carrot cake as someone else said.I used macademia nuts (all I had). I also omitted the vanilla and used about 1T. lime juice and then more 10X sugar for the frosting as another suggested. Next time I will bake it for less time since it feels a bit overdone (probably my older oven) I also think it tastes better cold. Looking forward to making this again, perhaps with cashews. Oh, and I used crushed pineapple with its own juice. There are so many selections now for canned fruits (heavy syrup, etc.), but I bet all are yummy in this great recipe!
Absolutely delicious! I'm not fond of coconut flakes, but they really complimented the other ingredients without being overpowering. This has become a favorite of my family and friends.
WONDERFUL! So very easy to make too! I loved that the cake part didn't need any oil or butter and it was fun to see the baking soda fizz up with the pineapple...this created nice air pockets throughout the cake so that it wasn't too dense. The cakes texture is a little like carrot cake. I used almonds. The only change I made was to omit the vanilla in the frosting and to add 1 tbsp each of fresh lemon juice and lemon rind and then some extra powdered sugar...It was sooooo yummy! Thanks for the keeper recipe echo echo! Made for Zaar Tag.