Pineapple Nut Cake With Cream Cheese Frosting
A moist pineapple nut cake with creamy frosting, perfect for gatherings or tea time, combining tropical flavors and crunchy nuts for a delightful treat.
Ingredients
Instructions
- In a large mixing bowl, stir flour, sugar, baking soda, salt, crushed pineapple, eggs, vanilla, and chopped nuts until well mixed.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately spread with Cream Cheese Frosting.
Tips & Substitutions
For added flavor, consider using crushed pineapple in its own juice rather than syrup. You can substitute the chopped nuts with walnuts or pecans if preferred. If you want a gluten-free version, use a 1:1 gluten-free flour blend. Make sure to not overmix the batter to keep the cake light and fluffy.
Serving Suggestions
Serve this cake chilled or at room temperature, topped generously with cream cheese frosting. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside Holiday Ham And Broccoli Casserole at family gatherings.
Storage & Reheating
Store leftover Pineapple Nut Cake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Cake With Cream Cheese Frosting contains roughly 412 calories, with 6g protein, 51g carbohydrates, and 11g fat. It is a good source of vitamin C (17% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it finely and measure out 1 cup. You may need to adjust the moisture content slightly, as canned pineapple is undrained and has more liquid.
How do I make the cream cheese frosting?
To make cream cheese frosting, beat together 8 oz. of softened cream cheese, 1/2 cup of butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Adjust the sugar to achieve your desired sweetness.
Can I make this cake in advance?
Absolutely! This cake actually tastes better after a day as the flavors meld. Just make sure to store it in the refrigerator if you're frosting it in advance, and allow it to come to room temperature before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).