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Makeover Pineapple Nut Cake Recipe

Makeover Pineapple Nut Cake Recipe

This moist, chunky Makeover Pineapple Nut Cake from our Test Kitchen has even more tangy, tropical flavor than the original from Alice Hofmann, Sussex, Wisconsin. Now she can enjoy it even more often!
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup sugar blend
  • 2 teaspoons baking soda
  • 2 eggs, beaten
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup chopped pecans or walnuts, toasted
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • 1. In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
  • 2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • 3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts

1 piece equals 253 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Makeover Pineapple Nut Cake

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MY REVIEW
Reviewed Oct. 11, 2012

"i made it, and it's very gooddddddddddd

and so easy...
i don't use sugar cause in méxico the canned pineapple has sugar...
:)"

MY REVIEW
Reviewed May. 8, 2012

"I added a half cup of sugar sub and forgot the other 1/2 cup sugar and it was still excellent"

MY REVIEW
Reviewed Feb. 18, 2012

"This recipe was a big hit at our church dinner tonight. Easy easy easy to put together. Just prepare with the toasted nuts ahead of the recipe."

MY REVIEW
Reviewed Jun. 14, 2011

"You can make Powdered Sugar with Splenda, use the amount you would use of Splenda and add 2 tsps of corn starch in a blender. Blend for less than a minute and you will have powdered sugar. I got this idea from calling Splenda a few years ago. It really works.  My husband and I are Diabetic."

MY REVIEW
Reviewed Jun. 14, 2011

"This is very good. Note: You can make Powdered Sugar with Splenda, use the amount you would use of Splenda and add 2 tsps of corn starch in a blender. Blend for less than a minutes and you will have powdered sugar. I got this idea from calling Splenda a few years ago. It really works."

MY REVIEW
Reviewed Jun. 6, 2011

"This was an easy cake to make. I took it to my bridge club and it was gone in 15 min. Should have made 2 cakes."

MY REVIEW
Reviewed Apr. 30, 2011

"I made this dessert tonight for a family get together. I did not have the sugar blend on hand, so used 1 cup regular sugar. Everyone enjoyed it, and they were surprised it was a lighter dessert. Very moist and not too sweet cake. The cream cheese frosting is perfect with the cake."

MY REVIEW
Reviewed Apr. 18, 2011

"Actually if I were to be asked: "Did these reviews of this recipe help you?"  I would have to say a resounding NO.  Very confused mish mash of reviews. Guess I will find another recipe.
"

MY REVIEW
Reviewed Apr. 18, 2011

"I made it and husband and neighbor raved about it. Very tasty. I'll make it for Easter."

MY REVIEW
Reviewed Apr. 7, 2011

"Based upon other reviews for dryness, etc., I made certain to not overmix the ingredients, using only a wooden spoon to blend ingredients, not a mixer. Also to add moisture, I added a 1/2 cup mashed banana and 1/2 c. low fat yogurt (more nutrition as well). The cake was moist, altho it had a dense texture. Having a diabetic husband and friend, I skipped the frosting and used s.f. whipped topping instead. Will make again."

MY REVIEW
Reviewed Apr. 5, 2011

"I have tried to find out what was wrong with my cake when I baked it. I think I left it in the oven too long, but the second day was better and not only that, 20 seconds in the mocrowave made all the difference - it was really good for a Diebetic like myself. So thanks for sharing. Sorry I gave it such a bad review before. It really turned out great."

MY REVIEW
Reviewed Apr. 4, 2011

"I followed your directions, but I believe the size pan you mentioned was too large, the time in the oven was too long and the frosting was too thin. It ended up being tough, not moist, so what did I do wrong? The raves you have received tell me I must have mised something. Wish I could have seen the original recipe."

MY REVIEW
Reviewed Apr. 3, 2011

"My husband loved this cake. I will be making it often. Good to know that is somewhat healthy too!"

MY REVIEW
Reviewed Apr. 2, 2011

"My mother-in-law is diabetic and lives with us. I made this cake for her birthday and served it to the entire family. Everyone loved it. Easy and delicious my favorite combination in a recipe. I did change the icing as I didn't want to give her all that confectioner's sugar. I used the cream cheese with a little milk and added marshmallow cream. Delicious and not very sweet. If you like a sweeter icing you could do the same thing but use some sugar substitute to make sweeter."

MY REVIEW
Reviewed Apr. 2, 2011

"Recipe as is was a little dry but still very good and flavorful"

MY REVIEW
Reviewed Apr. 1, 2011

"Is very low in sugar and is the perfect conbination with the icing. Is so good."

MY REVIEW
Reviewed Apr. 1, 2011

"My husband loves it and it not a cake eater as a rule"

MY REVIEW
Reviewed Apr. 1, 2011

"My family loved this cake and to make it even better for you i used white whole wheat flour so the fiber and protein was tripled, and i loved how moist it stayed!"

MY REVIEW
Reviewed Mar. 31, 2011

"It is wonderful. Not too sweet even though the icing has a lot of sugar in it. It stays fresh for many days. Even our grandchildren loved it."

MY REVIEW
Reviewed Mar. 31, 2011

"I have been making this cake for awhile now since it was in magazine (Light and Tasty I think). We really like it (I use Egg Beaters instead of eggs)."

MY REVIEW
Reviewed Mar. 31, 2011

"I made this for a dinner party whose guest included a diabetic. The first day it was ho hum but on the 2nd day, it was great. I'm glad I had read the earlier reviews. My husband, who HATES, frosting preferred this cake with frosting."

MY REVIEW
Reviewed Mar. 31, 2011

"Very moist, flavorful & light--& quick. We love it. Will definitely make it again, especially if I'm in a hurry. Freezes well, too."

MY REVIEW
Reviewed Mar. 31, 2011

"the frosting was too sweet. The cake itself was pretty good, but I won't make it again"

MY REVIEW
Reviewed Mar. 31, 2011

"everone loved it......"

MY REVIEW
Reviewed Mar. 31, 2011

"I made this cake for our Sunday family meal and it was a hit! I selected the recipe because my father-in-law in a diabetic. I also liked the fact that it does not use oil yet is very moist and flavorful. Super recipe that I will make again and again!"

MY REVIEW
Reviewed Mar. 31, 2011

"Hubby said "2 thumbs up" for this one. I didn't have sugar blend, so I used 1/4c Splenda & 1/4c sugar together instead to make the blend. I followed the frosting as stated, but I think I will cut it to 1 1/4c powder sugar (it was to sweet for me). I set the timer for 37min but it was done in 35min so make sure you ck it for doneness, so make sure not to over cook. All in all this is a 5 star.

This IS a Favorite."

MY REVIEW
Reviewed Mar. 31, 2011

"Cake was very dry. Even after 3 days it was only slightly moist. Not impressed with this makeover"

MY REVIEW
Reviewed Mar. 31, 2011

"I have not made this but reading it through I was very disappointed to find you need a sugar substitute. In my opinion a dessert should be a taste not an entire meal nor eaten every day. I use sugar and then limit the amount I eat."

MY REVIEW
Reviewed Mar. 31, 2011

"The cake was moist, and the flavor was great, but had an interesting texture... it was dense and kind of rubbery. Check the baking time early, the sugar substitute makes it bake faster and will easily be overdone!"

MY REVIEW
Reviewed Mar. 29, 2011

"Very moist and tasty. My husband loves this cake. It stays fresh in the frig for days! Very Easy to make too!"

MY REVIEW
Reviewed Mar. 28, 2011

"This cake is delicious, made it with regular sugar and did not overbake. Made it twice as it was soooooooooo good and moist. Will be one of our favorites."

MY REVIEW
Reviewed Mar. 26, 2011

"This cake was a major dissappointment. It was flat and very dense with hardly any flavor. Did I do something wrong?"

MY REVIEW
Reviewed Mar. 25, 2011

"It contains too much salt, and I don't like the sugar substitute aftertaste. I much prefer my own, pineapple Delight, the recipe for which I've sent you before: blend 1 angel food cake mix and i can unsweetened crushed pineapple in a bowl. Chopped pecans can be added. Pour into pan (8 x 10, round, rectangular) and bake at 375 degrees for about 30 minutes. Check time because ovens and altitudes differ. Turn out on a plate, or serve from the pan. I don't use frosting because it's too fattening for a diabetic, which I am. Instead I place a design pattern of top the cake, and sprinkle with powdered sugar."

MY REVIEW
Reviewed Mar. 25, 2011

"This recipe results in a very heavy dry cake. The baking time is way off, I checked it at 28 minutes (10 minutes early) and it was way over done... I opened a new can of crushed pineapple and poured the juice over the cake to moisturize it. Won't make again."

MY REVIEW
Reviewed Mar. 24, 2011

"The nutrition under recipe already said it was 253 calories per serving. And the alcohol is in the vanilla which contains alcohol. Don't worry about that because alcohol cooks out during baking. 3/4 cup sugar (the rest is sweetener) is not much for an entire cake. Most sugar in this recipe is in the frosting. If that freaks you out then don't frost it. This cake is very good."

MY REVIEW
Reviewed Mar. 24, 2011

"Have not made this yet b- ut why do you say there is alcohol in it ???"

MY REVIEW
Reviewed Mar. 24, 2011

"While I haven't made this cake yet but put it on an online calorie counter to be analyzed to see how what the makeove did. The recipe came out with 229 calories and a grade of D+. While it is High in vitamin C it is also Very high in sugar and contains alcohol."

MY REVIEW
Reviewed Mar. 24, 2011

"NO THOSE ARE NOT ALL SUGAR BLENDS THEY ARE ALL SUGAR FREE YOU WILL FIND A SLENDA SUGAR BLEND THAT HAS SUGAR AND SPLENDA MIXED FOR THESE KINDS OF THINGS IT IS NOT SUGAR FREE"

MY REVIEW
Reviewed Mar. 24, 2011

"Splenda is a sugar blend. So is Sweet n Low, Equal, etc. Splenda cannot specifically be listed under the ingredients since you can use any sugar blend of your choice. As stated, this recipe was tested with Splenda, however, you can use a sugar blend of your choice. Hope this helps."

MY REVIEW
Reviewed Mar. 24, 2011

"Would someone tell me what it means 1/2 cup sugar blend. What is this please."

MY REVIEW
Reviewed Nov. 20, 2010

"I was not impressed with this cake the day I made it. But a few days later I tried it again and it was great. I would make it again."

MY REVIEW
Reviewed Mar. 16, 2008

"Husband and kids loved it! Very easy to make!"

MY REVIEW
Reviewed Mar. 9, 2008

"This cake was delicious. Be careful not to overbake.

I took it to a family member's house and they were shocked when I told them it was a "healthy" dessert."

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