TOP Reviews:

MMmm. Thank you, Miss Susan. This looks so moist and delicious. I wish I had made this for our family’s pineapple throwdown! Maybe that trophy would be gracing my kitchen now!!!!
Gotta love a good potluck!! I specifically remember one from my childhood when I went with my grandmother to a lutheran potluck. I was young, therefore cute, so all the little old ladies would bring me little bites of all their food!

I HAD to make this cake after reading about it and seeing the picture. And it is amazing, but fell in the middle. Was I supposed to drain the pineapple? Just wondering because I’ll be making it again even if it falls again.

I just made a second cake and it turned out great! Maybe I over mixed the first one. Either way, now I have one to take to bunko tonight and one for my family to enjoy at home. Thanks again for a great recipe! I love finding new things on your blog.
I just made this cake–I used 1 cup whole wheat flour and 1 cup white flour. I cut the sugar content in half, and added a cup of coconut flakes and 1/2 cup chopped pecans. It turned out delicious. The coconut flakes were sweetened, therefore 1 cup of sugar is plenty. Enjoy!


2cups flour
2cups sugar
2tsp. baking soda
1/4tsp. salt
20 ounce can crushed pineapple
1tsp. vanilla
1/2cup nuts- I left out due to allergies
8ounces cream cheese
4T. butter
3cups confectioners sugar
1tsp. vanilla
1/2cup nuts- optional


Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.