A pink cake with pineapple and nuts. This is a traditional favorite. It’s very pretty too! It tastes great with cream cheese icing and coconut sprinkled on the top.
Original recipe makes 1 – 9×13 inch pan
Ingredients
1 (18.25 ounce) package cherry cake mix
3 eggs
1 (15 ounce) can crushed pineapple, with juice
1 cup chopped walnuts
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PREP
10 mins
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COOK
40 mins
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READY IN
50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Pour the cake mix into a large bowl. add the eggs. Drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. Fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan.
- Bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition
Calories: 142 kcal
Carbohydrates: 19.2 g
Cholesterol: 32 mg
Fat: 6.4 g
Fiber: 0.6 g
Protein: 2.9 g
Sodium: 176 mg
