Pineapple Picnic Cake recipe

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Ingredients

2 cups all-purpose flour
2 cups white sugar
1 (20 ounce) can crushed pineapple, undrained
1 teaspoon baking soda
2 eggs
1 cup shredded coconut
1 cup chopped walnuts
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped walnuts, or to taste
½ cup shredded coconut, or to taste

Nutrition Info

496.4 calories
carbohydrate: 75.9 g
cholesterol: 53.9 mg
fat: 20.6 g
fiber: 2.1 g
protein: 5.6 g
saturatedFat: 9.4 g
servingSize: -
sodium: 190.7 mg
sugar: 60.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.

  2. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.

  3. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan, run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.

  4. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.

Recipe Yield

16 servings

Recipe Note

This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry.

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