When I was a kid, a million years ago, "snaking cakes" were all the rage. They were simple recipes you mixed up by hand, with a bowl and a spoon. This is one of those great recipes.

It is moist, sweet, fruity, nutty......and snack-o-licious !!


2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 (20 ounce) can crushed  pineapple including juice
1 cup chopped pecans (toasted at 350° for 5 minutes)
1 teaspoon vanilla extract
1 teaspoon coconut extract

Mix the crushed pineapple and juice with the eggs, extracts and sugar. Mix well.

Add the flour and baking soda and mix until fully incorporated, but don't over-mix. Stir in toasted (cooled) pecans. 

Pour the batter into a greased and floured 9 x 13 baking pan and bake at 350°F for 30 to 35 minutes. My electric oven takes 30 minutes.  If you are using a glass baking dish, reduce the heat to 325°F. Test for done-ness with a toothpick.

Cool baked cake in the pan for 15 minutes then turn out.  Frost when cake is completely cool.

4 ounces of cream cheese (room temperature)
4 ounces of butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Beat frosting ingredients until creamy then spread on cooled cake.



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