Pineapple Cake with Cream Cheese Icing

    Pineapple Cake with Cream Cheese Icing

    (161)
    25saves
    1hour30min


    166 people made this

    Pineapple cake is lovely and moist and sweet, perfect for a snack with tea or coffee. This recipe has a cream cheese icing.

    Ingredients
    Serves: 24 

    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 2 eggs
    • 2 teaspoons bicarb soda
    • 1 teaspoon vanilla essence
    • 1 (450g) tin crushed pineapple with juice
    • 250g cream cheese
    • 125g butter
    • 1 1/2 cups (250g) icing sugar
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl mix together the flour, sugar and bicarb soda. Make a well in the center and add the eggs, vanilla and crushed pineapple with liquid from tin. Mix well to blend.
    3. Bake for 45 minutes or until a toothpick inserted into cake comes out clean.
    4. To make the icing: in a medium bowl, combine cream cheese, butter, icing sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
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    Reviews and Ratings
    Global Ratings:
    (161)

    Reviews in English (161)

    by
    155

    Oddly enough, it was another Catherine who gave me this recipe more than 30 years ago...she called it "Chop Suey Cake," she guessed because it's so speedy, she said. The recipe is not misprinted--there is no oil or fat in the cake, so do not feel compelled to add it. For those who insist a cake requires fat, think of angel food cakes! This is a delicious cake, very moist, full of pineapple flavor. "My" Catherine's recipe also included a cup of chopped nuts. Thanks, Catherine, for posting this bit of nostalgia.  -  24 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    95

    This cake was AWESOME. Incredibly moist and great flavor. A previous review stated a cake needs oil, which I agree, so I added 1/4 cup of vegetable oil and it turned out great. I reserved a small portion of the crushed pineapples and added it to the frosting along with coconut flakes. Everything was perfect. My family and Fiance loved it. I will make this cake again...  -  14 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    79

    This cake is super-yummy and DOESN'T need oil or butter! It has a great chewy & moist texture and there is plenty of fat in the frosting! I cut back on the sugar by 1/4 of a cup and they did not seem too sweet - just right. These are just like they say...very easy & fast to make -tasted a little like my carrot cake recipe. I sprinkled 1/2 cup chopped pecans on top of the frosting also. Thanks! UPDATE: Do keep this in the fridge if it is not eaten right away. It tastes yummy cold too!  -  04 Feb 2008  (Review from Allrecipes USA and Canada)

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