Name: Pineapple Picnic Cake
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: All-purpose flour - 2 cups; White sugar - 2 cups; Crushed pineapple, undrained - 1 (20 ounce) can; Baking soda - 1 teaspoon; Eggs - 2; Shredded coconut (Optional) - 1 cup; Chopped walnuts (Optional) - 1 cup; Butter, room temperature - ½ cup; Cream cheese, room temperature - 1 (8 ounce) package; Confectioners' sugar - 1 (16 ounce) package; Vanilla extract - 1 teaspoon; Chopped walnuts, or to taste (Optional) - ½ cup; Shredded coconut, or to taste (Optional) - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Picnic Cake

1. All-purpose flour - 2 cups

2. White sugar - 2 cups

3. Crushed pineapple, undrained - 1 (20 ounce) can

4. Baking soda - 1 teaspoon

5. Eggs - 2

6. Shredded coconut (Optional) - 1 cup

7. Chopped walnuts (Optional) - 1 cup

8. Butter, room temperature - ½ cup

9. Cream cheese, room temperature - 1 (8 ounce) package

10. Confectioners' sugar - 1 (16 ounce) package

11. Vanilla extract - 1 teaspoon

12. Chopped walnuts, or to taste (Optional) - ½ cup

13. Shredded coconut, or to taste (Optional) - ½ cup

How to cook deliciously - Pineapple Picnic Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.