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Little River, TX | My Wife got this from some magazine. We like Pineapple Upside Down Cake, but it can be a little dry at times.
This cake is not dry, in fact it is sweet enough & moist enough that no Frosting or icing is needed or desired by me. (I scrape the frosting off as it is too sweet with the frosting.) You might try a lemon frosting OR better yet cut back on the sugar. I am going to suggest The little lady cut back on the sugar, next time.
Pineapple chunks cake.
2 eggs, beaten
1½ cups of sugar
½ cup of cooking oil
1 teaspoon vanilla
2 cups of all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped nuts
2 cups of your favorite cream cheese frosting
or canned cream cheese flavored frosting
o Stir together eggs, sugar, oil, and vanilla in a large mixing bowl .
Stir in undrained pineapple.
Combine flour, baking powder and baking soda.
Add egg to mixture.
Stir until well combined.
Stir in nuts.
Pour batter into a greased, 13 by 9 by 2 inch pan.
o Bake cake in 350° oven for 30 to 35 minutes
or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
o Spread frosting atop of cooled cake.
Garnish with walnut or pecan halves.
Store any left over cake in refrigerator.
Makes 12 to 16 servings | |
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Chunky Cake
