THE RECIPE COLLECTION · Dessert

Pineapple and Nut Cake

This delicious cake combines the sweet juiciness of pineapple with the satisfying crunch of nuts for a perfect treat. It's easy to make and sure to brighten up any dessert table with its tropical flavor and texture.

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TIME40 min

SERVINGS4

RATING4.9 / 5

COOKBOOK / 2001

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 (20 ounce) can crushed pineapple, undrained 2 cups all-purpose flour 2 cups white sugar 2 large eggs 2 teaspoons baking soda 2 teaspoons vanilla extract Icing: 1 (8 ounce) package cream cheese, softened ¼ cup unsalted butter, softened 2 cups powdered sugar 1 cup crushed pecans

02 / HOW TO MAKE IT

Let's cook.

01

Prepare and Bake Cake

Start by heating your oven to 350°F (175°C) and grease a 9x9-inch square pan so the cake doesn’t stick. In a large bowl, toss together the pineapple, flour, sugar, eggs, baking soda, and vanilla extract. Use an electric mixer on medium speed to blend everything well—this should take about a minute. Pour the batter into your prepared pan and pop it in the oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take the cake out and let it cool for around 20 minutes while you whip up the icing. For the frosting, beat the cream cheese and butter together until smooth. Then add powdered sugar, pecans, and vanilla extract, mixing until everything is combined. Spread the icing over the warm cake, and if you’re not serving it right away, pop it in the fridge to keep it fresh.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or well-drained canned pineapple to avoid a soggy cake.
- Toast the nuts lightly before adding to enhance their flavor.
- Make sure all ingredients are at room temperature for even mixing.

Why you’ll love it

This cake combines the sweet, tangy flavor of pineapple with the crunchy texture of nuts, creating a delightful balance in every bite. It’s moist, flavorful, and perfect for sharing with friends and family.

Serving ideas

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of tea or coffee for an afternoon treat.

Storage & leftovers

Store the cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week or freeze it wrapped tightly for up to three months. Thaw completely before serving.