Cake with Pineapple and Nuts

This delightful cake combines the sweet juiciness of pineapple with the satisfying crunch of nuts for a perfect balance of flavors and textures. It’s an easy treat that’s sure to brighten up any gathering or cozy afternoon.

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TIME40 min

SERVINGS4

RATING4.7 / 5

01 / WHAT YOU NEED

Ingredients

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.

Step 1

Start by heating your oven to 350°F (175°C) and grease a 9x9-inch square pan. In a large bowl, combine the pineapple, flour, sugar, eggs, baking soda, and vanilla extract. Use an electric mixer on medium speed to blend everything together for about a minute until smooth. Pour the batter into your prepared pan and pop it in the oven. Bake for around 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take it out and let it cool for about 20 minutes while you make the icing. For the frosting, beat together cream cheese and butter until creamy, then mix in powdered sugar, chopped pecans, and a splash of vanilla. 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 making the batter too wet.
- Toast the nuts lightly before adding them to enhance their flavor.
- Be careful not to overmix the batter to keep the cake tender and soft.

Why you’ll love it

This cake combines the sweet, tangy flavor of pineapple with the crunchy texture of nuts, creating a delightful balance. It’s moist, flavorful, and perfect for any occasion, from casual family gatherings to special celebrations.

Serving ideas

Serve this cake slightly 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 a cozy 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 refrigerator for up to a week, or freeze it wrapped tightly in plastic wrap and foil for up to three months.