Happy Fall, y’all!! Let’s celebrate the first week of fall with this really easy (really!!), fail-proof, delicious cake! Don’t forget the cream cheese frosting!!
Before we go into the recipe, I had shared with you that September was my birthday month. I baked my favorite desserts ( Banana Cream Pie, Creme Brûlée, New York Cheesecake, and Pavlova) and while I was baking them, my husband and friends was concocting 2 surprise birthday party!! 2 of them!!! I was so shocked!! I had to sit down because I thought I was going to pass out!!
I was so overwhelmed that I did not have any words to say! Speechless!! It was a great time and memorable and I was so grateful and humbled by their love and attention. I love birthdays!!!!
You know what else I love? 13×9 recipes!!! I’m so excited because the month of October is all about recipes that you can bring to potlucks, parties, and you know there are lots of them around the holidays (It’s only 80 days till Christmas!!)
Now this first one is a great recipe because :
a. It’s delicious. Pineapple and Cream Cheese Frosting? You really can’t go wrong with those two!!
b. Really, really easy! I have to put 2 “really’ in there because it really is!! Make that 3!
c. You can whip it up in just a short time.
d. You can make this one day ahead.
So Step One, put all the ingredients for the cake in a large bowl. You need a big one so you have space to stir. You can put it in a stand mixer but I think this recipe just really need some arm muscle. 🙂
Step two, put it in a greased 13×9 pan. An even coat of cooking spray is good. Pour all that goodness in the pan and put it in the oven.
In about 30-35 minutes, test the cake with a toothpick. If it comes out clean, you are ready to pull it out and ta daaaa… Golden and beautiful!!!
Easy right?!! After the cake is cooled at room temperature for about 4 hours, touch the top to see if it is cooled. If it is cool, you can frost the cake with the cream cheese frosting. Refrigerate for about 2 hours or even better you can refrigerate overnight. When you cut a piece out of the baking pan, this is what you get!!
The nuts, the pineapple and the cream cheese frosting. One word, YUM!!!
Tips for making this Pinapple Nut Cake:
- You need to wait until the cake is cool before you frost so the cream cheese won’t melt.
- Refrigeration is needed so please set ahead time for this process.
Happy Baking!!!
| Prep Time | 10 minutes |
| Cook Time | 30-35 minutes |
| Servings |
18 pieces
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- 2 cups flour
- 1 1/2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs, beaten
- 2 tsp vanilla extract
- 1 20oz can crushed pineapple1
- 1 cup chopped walnut
- 8 oz cream cheese, room temperature
- 1/2 cup butter
- 3/4 cup sugar
Ingredients
Pinapple nut cake
Cream Cheese Frosting
|
|
- Preheat oven to 350 degrees Fahrenheit. Coat a 13x9 in. baking pan with cooking spray.
- In a large bowl, mix all the ingredients for the pineapple nut cake. Stir until it is evenly mixed.
- Bake for 30-35 minutes. Check doneness with toothpick. If if comes out clean, it is ready. Cool before frosting.
- In a medium bowl, beat cream cheese, butter, sugar and vanilla until it is fluffy and smooth.
- Spread the frosting on the cake and smooth it out. Put in the refrigerator for 2 hours or overnight.
Adapted from : Cooks.com
