Pan, Pineapple Cake
A moist, tropical-flavored pineapple cake with crunchy pecans and coconut, topped with a rich icing, perfect for celebrations or family gatherings with a sweet, fruity taste.
Ingredients
Instructions
- Preheat the oven and grease and flour a long cake pan.
- Mix the yellow cake mix with eggs, water, and oil as per package instructions.
- Drain the crushed pineapple well.
- Pour the cake batter into the prepared pan.
- Add the crushed pineapple evenly over the batter.
- Bake in the preheated oven for 30 to 45 minutes until a toothpick inserted into the center comes out clean.
- While the cake is still hot, prepare the icing by putting sugar and margarine in a pan.
- Bring the mixture to a boil.
- Use a knife to poke holes all over the hot cake.
- Pour the hot icing over the cake, allowing it to soak in.
- Sprinkle the pecans and coconut over the top of the cake.
- Let the cake cool completely before serving.
Nutrition & Diet Analysis (per serving)
502
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).