Traditional recipes

Iced Pineapple Cake recipe

Iced Pineapple Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pineapple cake

This is an excellent light cake to take to a work party, bake sale or just to have with a cuppa!

47 people made this

IngredientsMakes: 1 cake

  • 250g plain flour
  • 300g caster sugar
  • 2 eggs
  • 2 teaspoons bicarbonate of soda
  • 2 (227g) tins crushed pineapple, with juice
  • 225g desiccated coconut
  • 120g walnuts, chopped
  • For the icing
  • 50g butter
  • 225g cream cheese
  • 360g icing sugar

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 9x17.5cm cake tin.
  2. In a medium bowl, stir together the flour, sugar and bicarbonate of soda. Add eggs and mix until well blended. Fold in the pineapple, coconut and walnuts. Pour into the prepared tin.
  3. Bake for 30 to 35 minutes in the preheated oven. In a medium bowl, beat together the butter and cream cheese. Mix in the icing sugar until smooth. Spread over cooled cake.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (25)

by Patt

This is one of the best Pineapple Cake's I have ever made. I didn't make any adjustments. It was moist and delicious. It will be in my favorite cake recipes and I will be making it again.-26 Jul 2009

by Lolis Hernandez

Very nice and easy cake I only have whole wheat flour and i turn out very nice I taste it before I frost it and defenitly needs the frosting.-30 Aug 2008


Recipe Summary

  • 1 cup chopped pecans
  • canola oil cooking spray
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 (20 ounce) can crushed pineapple in juice, undrained
  • 2 eggs
  • 2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 tablespoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

Spread pecans onto a baking sheet spray pecans with cooking spray.

Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.

Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed fold in toasted pecans. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.

Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.


Iced Fruit Cake Bars

A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoons pumpkin pie spice
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 bananas mashed
  • 8 ounces crushed pineapple
  • 1 cup skim milk
  • 1 cup pecans chopped

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Ingredients

Soak your fruit in Tea overnight so that the fruit softens and steeps. Preheat oven to 125 C (257F). Stir flour into soaked fruit, and mix well. Add more tea if the mixture is too dry.

It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour.

Spoon mixture into a 22cm (9″) lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tin foil or place in an airtight container.

This Fruit Cake keeps for a month when stored correctly.


  • Granulated Sugar: Most people use brown sugar and white sugar when making carrot cake. I prefer to use white sugar.
  • Oil and Butter: When making cakes, you need fat to keep the cake tender and soft but also fat for rich flavor. For cakes like pineapple carrot cake, which get it's flavor from different spices, It's best to use a flavorless oil like vegetable oil to make this cake. Also, use good quality butter for the best flavor.
  • Fresh Pineapple: Since we are using butter and vegetable oil, we need something else that will help keep the cake nice and moist. I like to use diced fresh pineapple for added moisture and a fresh flavor. You can use drained pineapple tidbits if you prefer.
  • Freshly finely grated carrots: Please do not use already shredded carrots from the store, which tend to be very hard and dry. It's best to use freshly grated carrots. If you don't want to manually shred the carrots you can process them in your food processor. Just make sure you select the shredding setting. Check out how I used my food processor to make southern sweet potato pie.


10 paula deen pineapple cake Recipes

Paula Deen's Banana Split Cake

Paula Deen's Banana Split Cake

Punchbowl Cake (Paula Deen)

Punchbowl Cake (Paula Deen)

Blueberry Crunch Cake (Paula Deen)

Blueberry Crunch Cake (Paula Deen)

Banana Split Cake (Paula Deen)

Graham Cracker Icebox Cake

Old fashioned icebox cakes are making a comeback and with good reason. Easy to make and extremely versatile, icebox cakes can be flavored to your liking and are the best of desserts to feed many. Made famous by wafer and cookie companies when iceboxes were making their debut in everyday life, these no-bake recipes made a difference in households all over the world. They needed little attention and were the proud product of modern inventions. Our decadent graham cracker icebox cake requires simple ingredients, very little work, and, a few hours in, you guessed it, your "icebox."

We used vanilla pudding for ours, but chocolate, butterscotch or lemon will also make a fantastic cake. Instead of the chocolate frosting, try vanilla, buttercream, or caramel. Swap the classic graham crackers for honey or chocolate. There is nothing you couldn't do to adjust this cake to your palate, but our only advice is to abstain from sandwich cookies—it might sound appealing in theory but in practice, they are too thick to properly soften in the pudding mixture to the right consistency.

Make the cake the night before your event for perfect consistency. The more the cake sits in the cold refrigerator, the better the texture is and the more the ingredients set. If by any chance you are in need of many desserts with a few days difference, simply make two of these cakes, chill both, and freeze one for later use. When ready to eat, simply thaw overnight and serve. Your cake will remain delicious for a month if properly covered in cling wrap. To serve, add some additional whipped cream on top and decorate to taste. Before you start, make sure to buy instant pudding. If it needs cooking it will defeat the easiness of the recipe.


Pineapple Zucchini Sheet Cake

Sweet mother of zucchini desserts, I have just made a cake of such unfathomable deliciousness, I feel like shouting from the rooftops, &ldquoSweet mystery of life, I think I&rsquove found you!&rdquo and dancing a jig and painting and sculpting and reading Homer aloud.

This cake is so delicious.

In an effort to find creative uses for the zucchini that is, regrettably, growing out of my ears, I consulted&hellipyou know&hellipTHAT PLACE. I&rsquom not going to mention the place. But its initials are T and K and it&rsquos filling rapidly with yummy recipes and I want to try every one.

I found this recipe Sunday and vowed to make it just once before I died. It came courtesy of Lindainmo, who graciously posted it OVER THERE at THAT PLACE so I could find it and let it change my life.

And now that I&rsquove tasted it, I&rsquove vowed to make it at least 3,244 more times before I die.


Pineapple Upside Down Cake

I am 65 yrs. old and am looking for a pineapple upside-down cake recipe like my grandmother used to make when I was a little girl. I do make mine in a cast iron skillet – but the cakes are too soft. Hers used to be heavier and denser and not on the sweet side. Most of all, her pineapple topping was “caramelized” and it just about “crunched” when you cut it. Can anyone help?

The Hillbilly Housewife

I make mine with my yellow cake from scratch, butter, brown sugar and sliced pineapple. Most other recipes I’ve seen call for yellow cake mix.

Does anyone out there have an old recipe for this type of cake? Please leave a comment below if you have a recipe or a tip to share.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.


Directions

Combine all ingredients in large mixing bowl. Blend at low speed of mixer 1/2 minute, until all dry ingredients are moistened. Beat at medium speed 3 minutes, scraping bowl with rubber spatula constantly. (Use high speed if hand mixer is used. To mix by hand, beat vigorously for 3 minutes with a spoon, 150 strokes/minute).

Turn into greased 9" square pan lined with waxed paper. Bake in center of 350 degrees F oven 45-50 minutes, until cake tests done. Cool 15 minutes in pan, then turn out onto wire rack to cool completely.

Serve plain, dusted with powdered sugar, iced with your favorite frosting, or topped with whipped cream, ice cream or frozen yogurt.