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Pineapple Cake


2 layer 9" cake, each layer 2" deep


2 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking soda
2 cups all-purpose flour
1 (20 ounce) can pineapple with juice
1 cup pecans (optional)


Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a large mixing bowl, combine eggs, sugar and vanilla extract. Combine flour, baking soda, and salt. Add to eggs and sugar mixture alternately with pineapple with juice, beginning and ending with flour mixture. Mix after each addition. Blend well. Stir in pecans (optional).

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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