PINEAPPLE PICNIC CAKE

Pineapple Picnic Cake image

This is a delicious moist cake! The recipe was given to me over 20 years ago by a co-worker. It's so easy to make and it's always a hit. Give it a try, you won't be sorry.

Provided by Martha

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 cups white sugar
1 (20 ounce) can crushed pineapple, undrained
1 teaspoon baking soda
2 eggs
1 cup shredded coconut
1 cup chopped walnuts
½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped walnuts, or to taste
½ cup shredded coconut, or to taste

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 496.4 calories, Carbohydrate 75.9 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 9.4 g, Sodium 190.7 mg, Sugar 60.4 g