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Makeover Pineapple Nut Cake

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

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

  • 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.
  • Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • 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.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 piece: 253 calories, 8g fat (3g saturated fat), 40mg cholesterol, 237mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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