THE RECIPE JOURNAL · Dessert
Cake Loaded with Pineapple and Nuts
This cake is a delightful blend of sweet pineapple and crunchy nuts, creating the perfect balance of flavors and textures. It’s easy to make and sure to be a hit at any gathering or cozy afternoon treat.
FROM THE KITCHEN • Cake Loaded with Pineapple and Nuts
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and grease a 9x9-inch baking pan so the cake doesn't stick. 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 the batter is smooth. Pour the mixture into your prepared pan and pop it into the oven. Bake for 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 around 20 minutes while you whip up the icing. For the frosting, beat together cream cheese and butter until creamy, then mix in powdered sugar, pecans, and vanilla extract until everything is combined. Spread this over the warm cake, and if you’re not eating it right away, pop it in the fridge to keep it fresh.
Why you’ll love it
This cake is a delightful mix of sweet pineapple and crunchy nuts, offering a perfect balance of flavors and textures. It’s moist, flavorful, and easy to make, making it a great choice for any occasion.
How to serve
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 well 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 refrigerated for up to a week or freeze it tightly wrapped for up to three months. Thaw at room temperature before serving.
