Pineapple Party Cake

This cream cheese-filled pineapple cake is a dump-everything-in-a-bowl-and-bake recipe!


December 2008 | By Jun Jun de Guzman
Pineapple Party Cake
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

December 2008

Chef Jun Jun swears by this deliciously moist pineapple cake. This dessert is ideal for busy folks—it’s a just dump-everything-in-a-bowland-bake recipe!

Makes 1 cake  Prep Time 30 minutes  Baking Time 60 minutes

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sugar
2 cans crushed pineapple, with juice
1 1/2 cups chopped walnuts

For the cream-cheese frosting
1/2 cup butter, softened
1 cup cream cheese, at room temperature
3/4 cup sifted powdered sugar
1 1/2 teaspoons vanilla
walnut chunks for topping

1  Preheat oven to 350ºF.

2  Sift together fl our, baking soda, and baking powder.

3
  In a large bowl, mix together eggs, vanilla, sugar, and crushed pineapple. Slowly add flour mixture and stir until combined. Fold in walnuts.

4
  Pour into a 9-by-13-inch rectangular glass dish. Spread evenly and bake for 50 to 60 minutes.

5
  While cake is baking, prepare the cream cheese frosting. Whip together the butter and cream cheese until light and fluffy.

6
  Carefully add sifted powdered sugar, and continue mixing until mixture is creamy and spreadable. Add vanilla. Spread on the cooled pineapple cake, then sprinkle walnut chunks on top.




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