Pages

Monday, January 13, 2014

Easiest Pineapple Cake

Easiest Pineapple Cake
A delicious one bowl pineapple cake topped with a cream cheese frosting while it's still hot.
To Read More, Click On The Recipe Title.
This Easiest Pineapple Cake is a one bowl wonder!  Not only is it made easy by only needing one bowl to make it, there isn't any butter or oil in the cake batter and yet it is extremely moist!  The cream cheese frosting is put on the cake while it is still hot, the frosting seeps into the top of the cake, it's incredible.  This is a dense , moist, pecan, pineapple filled cake topped with a creamy cream cheese frosting your family will thoroughly enjoy!  I didn't have crushed pineapple but I did have pineapple slices.  I took the slices out of the can and into my food processor and pulsed them until they were "crushed".  I put the crushed pineapple and it's juice into the bowl and added the other cake ingredients to it.  After all the cake ingredients were in the bowl, I mixed with an electric mixer just till the ingredients were combined.  That only took about 3 minutes tops.  I folded the chopped pecans ( mine were more crushed ) into the batter.  In to the oven it went. About ten minutes before the cake was to be done I made the frosting.  I topped the cake with the frosting right after I took it from the oven.  The result?  Pineapple cream cheese heaven!  This is a definite keeper Kids!  Enjoy!




Easiest Pineapple Cake
To Print The Recipe, Click Here.



Easiest Pineapple Cake
Just A Pinch

Remember ...there's no oil or butter in this cake batter.
Ingredients:
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
1 c chopped nuts, optional
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 - 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners' sugar
1. Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

32 comments:

Debby Foodiewife said...

Oh my goodness! This is my long lost recipe! I'm so happy to find this one, after all these years. Oh, this is one delicious cake! Thank you.

Mary Bostow said...

I can certainly understand why you would want it back! This cake is KILLER!! Glad you have it again Debby!!

Marie said...

What a delicious looking cake Mary. I wish we could find crushed pineapple over here. We used to be able to get it, but I have not seen it in a very long time. :-(

Mary Bostow said...

Marie I didnt have any either but i did have pineapple rings, I put them in my food processor and made crushed pineapple. Thanks for coming by Marie!

Kat said...

I love canned pineapple! This cakes looks amazing! It it seems to be soo easy to make . I might have to give it a try!

Denis Coleman said...

This recipe looks great.

My question is; would it work with a Fresh Pineapple (i.e. not the tinned kind)?

Anonymous said...

My mom made this for the holidays awesome cake

Anonymous said...

I'm so mad at myself, cause I bought everything to make this and got home and noticed I picked up the Pineapple with the heavy syrup. Is there anything I can do?

Mary Bostow said...

Anonymous, I think the heavy syrup would make it to sweet plus you wouldn't have the pineapple flavor you would have if you used the pineapple in juice. I hate it when I do stuff like that, and believe me I have! You could try it and see what happens.

Mary Bostow said...

Denise, fresh pineapple wont have enough juice for the cake. All of the juice in the canned pineapple is put into the cake.

Patricia Hetzler said...

I think this is the best cake I've ever made! I didn't even use an electric mixer, only a spoon! Loved the nuts in the cake which is very moist and on top of the frosting. I only used 1 cup of sugar in the frosting and it was plenty sweet!

Mary Bostow said...

Patricia thank you so much for coming back and telling me you made it! It's a delicious cake and won't it be nice for summer too!

Marsha said...

Wowziers! This cake is fabulous. I made it last night, had a piece last night and actually had another piece for breakfast. So good I also had to blog about it at marshasayer.blogspot.com. Thanks for a recipe that will be one of my constant go-to recipes for special occasions & well, everything else.

Marsha said...

Wowziers! This cake is fabulous. I made it last night, had a piece last night and actually had another piece for breakfast. So good I also had to blog about it at marshasayer.blogspot.com. Thanks for a recipe that will be one of my constant go-to recipes for special occasions & well, everything else.

Mary Bostow said...

Thank you so much Marsha!!

Linda Z. Jones said...

My family calls this "Chopped Suey Cake" Do not know why. My grandfather only had one hand due to an accident. He made it all the time in a bowl and spoon. No icing for him. This is the most delicious cake I have ever had.

a happy little life said...

SOOO excited to try this! will let you know how it turns out!
tracie

Jacqueline Cunningham said...

Do you think you could make this with almond flour instead of all-purpose flour? Gluten allergies here :(

annj said...

Is it Self raising or plain flour?

Kecia said...

This was fabulous! I made it Saturday and it is gone today... Monday. Easy and really yummy!

Mary Bostow said...

Tracie, oh please do come back and tell me, I would love to know!

Mary Bostow said...

Annj, plain flour. I very seldom use self rising.

Mary Bostow said...

Kecia, GREAT!! Thanks for coming back to tell me!!

Mary Bostow said...

Jacqueline, I found an article from a blogger who is grain free. Please copy and paste the URL into your search engine. I hope this answers other questions you may have as well! It looks like a good article. http://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html

a happy little life said...

YUM! this cake couldn't have been easier! very delicious!!!

i had a little issue with the cooking time. the cake was very browned by 35 minutes, but it took closer to 60 minutes to get the middle to set up. the next time i will make it in my 11x14 pan.
our european flour can be a bit frustrating with super moist/dense cakes like this one. i have an apple cake that also gives me some grief, but once i figure it out i own it! hahaha
i was thinking a little coconut might be lovely in this cake also.
another good recipe! thanks for sharing it.
tracie

Mary Bostow said...

A Happy Little Life, I'm glad it worked out in the long run. Wow! I didn't know the flours were so different from one country to the next! That's right...YOU OWN IT!!

ReneesKitchenAdventures said...

I used to make a cake like this a long time ago, and you are correct. Amazing. It's been way too long so I think I need to make your version today!! I love that it has no oil or butter in it too!!

Mary Bostow said...

Thank you Renee, you're right it really is amazing and GOOD!!

Janie said...

Made this today and it is so very good..Frosting recipe makes more than enough ..I think I may look for some pineapple extract and add a lil to the frosting next time .. I will bake this again for sure

Anonymous said...

I made this with fresh pineapple and a cup of canned pineapple juice and it rocked!

Life is beautiful said...

Is it oky to substitute egg with yogurt? No egg eaters!

Mary Bostow said...

Yes Life is beautiful. You can sub 1/4 cup of plain yogurt for 1 egg. Let me know how it goes for you!