Pineapple Picnic Cake recipe
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Ingredients
- 2 cups all-purpose flour 2 cups white sugar 1 (20 ounce) can crushed pineapple, undrained 1 teaspoon baking soda 2 eggs 1 cup shredded coconut 1 cup chopped walnuts ½ cup butter, room temperature 1 (8 ounce) package cream cheese, room temperature 1 (16 ounce) package confectioners' sugar 1 teaspoon vanilla extract ½ cup chopped walnuts, or to taste ½ cup shredded coconut, or to taste
Nutrition Info
- 496.4 caloriescarbohydrate: 75.9 gcholesterol: 53.9 mgfat: 20.6 gfiber: 2.1 gprotein: 5.6 gsaturatedFat: 9.4 gservingSize: -sodium: 190.7 mgsugar: 60.4 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Picnic Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan, run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.