Prep 10 mins
Cook 40 mins
Easy to make and refreshing.
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1 cup chopped nuts
- 1 (20 ounce) can crushed pineapple in juice
- Preheat the oven to 350°F.
- Grease and flour a 9x13 size pan.
- Put all the ingredients into one large mixing bowl.
- Mix well.
- Pour into the prepared pan.
- Bake for 30 to 40 minutes, or until done.
I was having a serious craving and this fixed it easily!!! I used splenda for one of the cups of sugar and used coconut instead of nuts because that's what I had. I've been eating it all week long...even for breakfast ;) Thanks Chef Dudo!
Absolutely FANTASTIC! I made this cake using shredded cocunut instead of nuts, because it sounded better to me, and it was just amazing. Everyone loved it. Incredibly moist. The cake is almost soaked with the pineapple juice. If you want it a bit drier, I would drain a little bit of the juice out of the can of pineapple before adding to the bowl. Also, I left it in to bake longer than recommended because it didn't seem totally ready. I'm glad I did, as it browned really nicely and was still very very moist.
I made this to bring for dessert to a friend's house tonight, and it was a big hit among everyone. They especially liked the texture, and I liked that it was so healthy...I omitted the nuts simply because I don't tend to care for them in baked goods, but otherwise followed the recipe precisely. I will be making this again (probably for these friends- they've said I'm welcome over there any time now...), and will probably try serving it with whipped topping or ice cream for a little jazz. Thanks!