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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9x13 pan 1940g Recipe makes 1 9x13 pan) |
||
| Calories 5784 | ||
| Calories from Fat 2376 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 264.1g | 406% | |
| Saturated Fat 77.9g | 389% | |
| Monounsaturated Fat 82.5g | ||
| Polyunsaturated Fat 88.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 883mg | 294% | |
| Sodium 4632mg | 193% | |
| Potassium 2028mg | 57% | |
| Total Carbohydrate 795.7g | 265% | |
| Dietary Fiber 19.1g | 76% | |
| Sugars 577.2g | ||
| Protein 83.0g | 166% | |
Pineapple Walnut Cake
By: chef FIFI
Jan 13, 2004
This cake was actually dubbed "Mexican Wedding Cake", by a family member who used to bring it to family get togethers. I dont think that its an actual mexican recipe, but..Nevertheless it's a scrumptious one.
1 9x13 pan
Ingredients
-
1 (20 ounce) can crushed pineapple (including juice)
- 2 cups sugar
- 2 cups flour
- 3 eggs
- 2 teaspoons baking soda
- 1 pinch salt
- 1 cup chopped walnuts
- 2 teaspoons vanilla
Frosting
- 1/2 cup margarine (softened)
- 1 (8 ounce) package cream cheese
- 3/4 cup powdered sugar
- 2 teaspoons vanilla
Directions
1
Mix all ingredients well with a mixer until smooth.2
Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.3
Let cool.4
To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.5
Then beat on high for 3 to 4 minutes until creamy.6
Frost.7
Then enjoy!
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Chocolate Blackout Wedding Cake with Coconut Buttercream
Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
- Occasion > Holiday/Event > Non-Religious
- Occasion > Holiday/Event > Religious
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: IloveCuppycakes!
On Sep 28, 2008
I must have done something really wrong... twice, that is why I am not rating this recipe. The only changes I made: I added 1 tea. coconut extract along with the 1 tea. vanilla, I added the 1/4 c. flaked coconut (as someone else had suggested and I made them as cupcakes. The texture was gross and spongy. I cannot figure out what went wrong, both times. Once I added the coconut, the other time I did not. really want to have a Pineapple Cupcake recipe... I love pineapple!! Thx.
From: Chef #426229 Picton43
On Feb 7, 2008
I served it as Mexican Wedding Cake as naming ingredients isn't always a good idea with my family. Everyone loved it and it tastes even better the next day, if you can keep it hidden. So easy to make too. Thank you chef FIFI
From: Doxiemom
On May 16, 2008
A very easy recipe!! Good flavor and moist. I added 1/2 t. of cinnamon and 1/4 c. flaked coconut to the batter. I did grease/flour the pan before baking, just to be safe. Thanks for a great recipe.
From: Dreamgoddess
On Mar 20, 2005
Wonderful cake with an out of this world delicous frosting! The cake was super easy to prepare and I'm so glad I tried it again. Thanks for sharing this recipe!
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