Nancy’s Pineapple Cake

Nancy's Pineapple Cake_

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.

Nancy's Pineapple Cake-

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.

Nancy's Pineapple  Cake

Nancy's Pineapple Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Pineapple cake is a simple old fashioned dessert that is delicious!
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, using a wooden spoon, mix together eggs, sugar, and vanilla.
  3. Stir in pineapple, do not drain, stir in juice and pineapple.
  4. Add flour and baking soda. Stir will.
  5. Stir in coconut and nuts.
  6. Spread into a greased 9x13 pan.
  7. Bake for 35-40 minutes.
  8. Let cool and frost.

 

Lynn's Kitchen Adventures

Comments

  1. Thanks for bringing back an old-time favorite!
    I just LOVE the plate in the photo. Where did you find it, and who is the maker?

  2. This cake was very tasty. I don’t think I have ever had it, which surprises me because both of my parents were huge fans of anything pineapple. My mom always had at least a dozen cans in the pantry at any given time. The basic recipe here seems very versatile and I want to try it with different fruits. Apple and spices would be good, but I would have to play around with it and see what I get. We don’t like coconut, so I left that out and everyone liked the cake. It was wonderfully light and moist. I did use the Bob’s Red Mill flour which I bought last month and was pleased with the results. I haven’t had much luck in the past with anything other than Authentic Foods’ Classic Blend, so it is nice to have an alternative that is more readily available.

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