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Recipe: Pineapple cake

Posted May 28, 2020 8:03 p.m. EDT
Updated May 29, 2020 9:23 a.m. EDT

Pineapple cake

My grandparents were frugal Indiana farmers who had retired to their modest lake house by the time I was born.

Growing up, I spent a week or so at their home each summer. One of the things I remember most about those visits is the breeze coming through the kitchen as my grandma whipped up her favorite recipe for pineapple cake. I always looked forward to a slice of this sheet cake after a big mid-day meal of fried fish from the lake and fresh vegetables from their garden.

This recipe, which originally came from a family friend named Kay, is so quick and easy to make. My grandma usually made it with the frosting, but I find that it's sweet enough to eat it without sometimes too. (Though the frosting is so good.)

Here's how to make it.

Kay's Pineapple Cake


2 eggs, beaten
2 cups all-purpose flour
2 cups sugar
1 20-ounce can of crushed pineapple (undrained)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
2 teaspoons baking soda
1/2 teaspoon salt


8 ounces cream cheese, softened
1/2 cup butter, softened
1 3/4 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray non-stick spray in a 9x13 baking dish.

In a bowl, mix together all of the ingredients. Pour into the prepared pan. Bake for 30 minutes. It's done when a toothpick inserted into the center comes out clean.

Let the cake cool.

With a mixer, beat together the ingredients for the frosting. Frost the cake once it's cool.

Store leftovers in the refrigerator.

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