Show Subscription Form




Makeover Pineapple Nut Cake Recipe
Makeover Pineapple Nut Cake Recipe photo by Taste of Home

Makeover Pineapple Nut Cake Recipe

Publisher Photo
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
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 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

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.

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.
Originally published as Makeover Pineapple Nut Cake in Healthy Cooking April/May 2008, p9

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

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (8)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT