Pineapple Cake III

A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer.

Original recipe makes 1 – 9 x 13 inch cake


2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract


  1. Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
  3. Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.


Calories: 432 kcal
Carbohydrates: 52.3 g
Cholesterol: 62 mg
Fat: 23.9 g
Fiber: 1.1 g
Protein: 4.6 g
Sodium: 220 mg