Pineapple Cake

Great layered pineapple cake. The layers are so moist with a wonderful cream. Great coffee cake.

Pineapple Cake with Walnuts and raisins

What an awesome combination of ingredients, pineapples with walnuts and a smooth cream. Though the main component of this cake is pineapple, it really doesn’t overpower the remaining ingredients. Therefore if you are not a fan of pineapple don’t let this ingredient discourage you from trying this cake. It’s a really perfect cake for tea or coffee lovers. It’s not too sweet but sweet enough.

If you like walnuts, this is a great recipe for Walnut lovers. 🙂

Ingredients:

Cake-

2 eggs

1 1/2 cups sugar

1 (20 oz) can pineapples in syrup

1/2 tsp vanilla

1 tsp baking soda

2 1/3 cups flour, sifted

1/2 cup walnuts

1/3 cup raisins, optional

Cream-

12 oz cream cheese, (1 ½ packs)

1/2 stick butter, room temp

3/4 cup powdered sugar

1 1/2 cups sour cream

Décor-

1 cup walnuts

2 graham crackers

3 Tbsp chocolate shavings

Directions:

Add the 1 1/2 cups walnuts (1/2 for the cake, 1 cup for the décor) to a dry pan, toast for about 4 minutes. Mix frequently, set aside to completely cool.

Beat eggs and sugar for about 3 minutes.

Add can of pineapple and mix.  Add the vanilla, baking soda and flour. Mix again.

Take 1/2 cup of the toasted walnuts and chop. Chop the raisins into smaller pieces and add to the cake mixture. (If you do not like raisins, don’t add them.) Mix everything with a spatula.

Pineapple Cake with Walnuts and raisins

Prepare (2) 10″ spring pans. Cover bottom with parchment paper and spray with baking spray and dust with flour. Add 1/4 of the batter in each pan. (There will be four layers). Bake in a preheated oven at 355°F for about 15-17 minutes or until cakes are very golden in color.

Prepare the cream. Beat cream cheese, butter and powdered sugar. Add sour cream. Mix on low speed. Refrigerate cream.

Take the 1 cup walnuts and grind them with blender, do the same with graham crackers. Shave the chocolate, add to the walnuts/graham crackers. Mix everything.

Pineapple Cake with Walnuts and raisins

Add the first cake layer to the cake stand. Cover with cream. Repeat with remaining layers and coat sides and top of cake with remaining cream.

Pineapple Cake with Walnuts and raisins

Cover sides and top of cake with decor mixture.

Pineapple Cake with Walnuts and raisins

Refrigerate for at least a two hours before serving (or overnight).

Pineapple Cake with Walnuts and raisins

Pineapple Cake

Great layered pineapple cake. The layers are so moist with a wonderful cream. Great coffee cake.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Servings: 1 10" round cake
Author: Valentina's Corner

Ingredients

Cake-

  • 2 eggs
  • 1 1/2 cups sugar
  • 1 20 oz can pineapples in syrup
  • 1/2 tsp vanilla
  • 1 tsp baking soda
  • 2 1/3 cups flour, sifted
  • 1/2 cup walnuts
  • 1/3 cup raisins, optional

Cream-

  • 12 oz cream cheese (1 ½ packs)
  • 1/2 stick butter, room temp
  • 3/4 cup powdered sugar
  • 1 1/2 cups sour cream

Décor-

  • 1 cup walnuts
  • 2 graham crackers
  • 3 Tbsp chocolate shavings

Instructions

  • Add the 1 1/2 cups walnuts (1/2 for the cake, 1 cup for the décor) to a dry pan, toast for about 4 minutes. Mix frequently, set aside to completely cool.
  • Beat eggs and sugar for about 3 minutes.
  • Add can of pineapple and mix. Add the vanilla, baking soda and flour. Mix again.
  • Take 1/2 cup of the toasted walnuts and chop. Chop the raisins into smaller pieces and add to the cake mixture. (If you do not like raisins, don't add them.) Mix everything with a spatula.
  • Prepare (2) 10” spring pans. Cover bottom with parchment paper and spray with baking spray and dust with flour. Add 1/4 of the batter in each pan. (There will be four layers). Bake in preheated oven at 355°F for about 15-17 minutes or until cakes are very golden in color.
  • Prepare the cream. Beat cream cheese, butter and powdered sugar. Add sour cream. Mix on low speed. Refrigerate cream.
  • Take the 1 cup walnuts and grind them, do the same with graham crackers. Shave the chocolate, add to the walnuts/graham crackers. Mix everything.
  • Add the first cake layer to cake stand. Cover with cream. Repeat with remaining layers and coat sides and top of cake with remaining cream.
  • Cover sides and top of cake with decor mixture.
  • Refrigerate for at least a two hours before serving (or overnight).
Pineapple Cake. ValentinasCorner.com

Valentina's Corner

Show 5 Comments
  • Angelika Shilina 06/20/2016, 6:14 pm Link Reply

    Thank you Valya, I will just continue with method #2 since that what I have done:)

  • Angelika Shilina 06/20/2016, 4:35 pm Link Reply

    Hi Valya, I am making this cake right now…do you only have 2 layers of cake all together from 1 portion of batter?

    • admin 06/20/2016, 4:48 pm Link Reply

      Hi Angelika, I’m sorry, instructions were confusing, I’ll fix that?. There is 4 layers. So bake two then two more, or divide batter between two pans and bake longer then cut in half… ☺☺

  • Natasha 10/04/2014, 6:48 am Link Reply

    Valya do you add syrup from pineapple too?

    • admin 10/04/2014, 9:04 am Link Reply

      Yes 🙂

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