HillBilly Cake
"This is an excellent cake!!"
photo by Marie Nixon
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 9x13inch cake
ingredients
-
CAKE
- 1 1⁄2 cups sugar
- 2 eggs
- 1⁄2 cup melted butter
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 (20 ounce) can undrained crushed pineapple (sweetned or unsweetned)
-
TOPPING
- 1 cup light brown sugar
- 1 cup chopped walnuts
directions
- Mix cake ingredients and pour into a greased and floured 9 x 13 inch baking pan.
- Top with the light brown sugar and the chopped walnuts.
- Bake at 350 degrees F for 40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
OH, we loved this!! The cake is moist and very good with the pineaple mixed in. The toping is sweet and crunchy. I didn't change anything in this recipe. It's a perfect cake when you need something fast and easy! I will make this one again---and again---and Thanks Miss Annie!! Another winner! -
Very good cake! I left off the walnuts(for the picky kids) and it still tasted great. Will make this again whenever I need a quick dessert. Thanks.
-
Smelled sooo good. Cant wait to taste it for my friends bd. He will love it. But from comments i only used a cup of sugar. -
My kids liked this, and so did I - my husband didn't. I used 1 3/4 c. whole wheat flour instead of the 2c. white flour (a substitution that has worked for me in the past). I felt it worked fine, but hubby's major complaint was that it was too wet in texture, so I apologize if the cake is usually not wet. I loved the brown sugar on top. -
I used self rising flour, not sure if that effected the taste or not, but we didn't care for this. Thanks for sharing though, it's always fun to try new recipes.
see 5 more reviews
Tweaks
-
Forgot the yummy pic
-
-
Wow! Outrageously good quick cake. It's moist and tender inside, the topping's slightly crunchy, and the walnuts toast perfectly by the time the cake's done. The pineapple in it is surprisingly good. It's attractive looking and good both hot and cold. I substituted sucanat (unrefined cane sugar) for brown sugar and used a soft wholewheat pastry flour for the flour. I didn't have crushed pineapple so crushed chunks with a potato masher. I also added 1 teaspoon vanilla, and used 1/4 cup butter and 1/4 cup water instead of 1/2 cup butter. For the batter I drained the pineapple and brought the juice and the butter/water to a boil. This was stirred briefly into the mixed dry ingredients. Then I stirred in the pineapple, which had the eggs and vanilla beaten into it. (Technique adapted from the most recent Joy of Cooking's Texas Chocolate Sheet Cake). This method works really well with ww pastry flour. I greased but did not flour a non stick pan. Am really glad to have this recipe. An instant favorite. Try it if you like pineapple upside down cake!
RECIPE SUBMITTED BY
Miss Annie
United States
