This pineapple cake recipe is one of the recipes that I found in my mom’s recipe box when I visited Oregon in the spring.
The recipe came from Nancy, a long time friend of my family. She lived in the same small town we did and her husband and her went to church with us for years. In fact, my parents still attend the same church as she does.
I remember going to Nancy’s house many times as a kid. Her cooking was always simple, yet always delicious. This recipe is a perfect example of what I remember her cooking to be. So easy and so good.
This pineapple cake is a simple old fashioned recipe, but it is so good!
When I first saw this recipe in my mom’s recipe box I had to laugh a little because it calls for a #2 can of pineapple. You know it is an old recipe with it calls for a #2 can instead of a 20 ounce can!
The original recipe also calls for nuts and I wrote the recipe with the nuts. Due to my daughter’s nut allergy I leave them out, but my mom always makes it with nuts and it is better with nuts. So, if you can eat nuts, I recommend not leaving them out.
One of the things I love about this recipe is that it does not contain any oil or butter. So, although it is not a healthy cake, it is a little healthier since it does not have all the extra fat in it. The moisture comes from the eggs and pineapple and it creates a very moist and delicious cake.
- 2 eggs
- 2 cups sugar
- 1 tablespoon vanilla
- 1- 20 ounce can crushed pineapple
- 2 cups flour ( I have used Bob's Red Mill 1 to 1 GF Flour and it works great)
- 1 tablepsoon baking soda
- 1 cup chopped nuts
- 1 cup coconut
- Cream Cheese Frosting
- Preheat oven to 350 degrees.
- In a bowl, using a wooden spoon, mix together eggs, sugar, and vanilla.
- Stir in pineapple, do not drain, stir in juice and pineapple.
- Add flour and baking soda. Stir will.
- Stir in coconut and nuts.
- Spread into a greased 9x13 pan.
- Bake for 35-40 minutes.
- Let cool and frost.