Speedy Pineapple Cake
By Elizabeth Van Winkle
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 15
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 eggs
- 1 (20-ounce can) pineapple, including juice
Cream Cheese Frosting
- 1 stick butter
- 1 teaspoon vanilla
- 8 ounces cream cheese
- 1 cup powdered sugar
Directions
Cake
Mix the above ingredients and pour into an un-greased 9 x 13 pan. Bake at 350 for 35 minutes. Cool, then frost.
Cream Cheese Frosting
Mix the butter, vanilla, and cream cheese thoroughly, then add the sugar.
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Paula has not done it in a loaf pan but this is advice if you want to try:
You can bake cake mix in loaf pans. Grease and flour the bottom only and bake at 325 to 350 for 35 to 55 minutes depending on the pan size. One 9×5 loaf pan will be very full and will bake for 50 minutes +. You can use two 8×4-inch pans and start checking for doneness at around 35 minutes.
You want to use all-purpose flour for this recipe!
In the video you say set the oven to 350, but the recipe says 250...Which is correct?
The recipe has been corrected to 350 degrees on the website now.
The recipe has been corrected to 1 stick of butter on the website now: https://www.pauladeen.com/recipe/speedy-pineapple-cake/?fbclid=IwAR0IKQhn6RUcLrrqx4CrRNoqilaEgJgitVKBJPJRTp03SqEE66GPOEFYuSU