Pineapple Picnic Cake

Name: Pineapple Picnic Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 118 milliliters butter, room temperature; 567 grams crushed pineapple, undrained; 454 grams package confectioners sugar; 227 grams package cream cheese, room temperature; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon vanilla extract; 473 milliliters white sugar

Pineapple Picnic Cake is a vegetarian recipe with 16 servings. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 393 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have sugar, butter, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Oven

Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl.

Ingredients you will need

Baking Soda

Granulated Sugar

Pineapple

Coconut

Walnuts

All Purpose Flour

Egg

Equipment you will use

Bowl

Pour batter into prepared baking pan.

Equipment you will use

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.

Equipment you will use

Toothpicks

Oven

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.

Equipment you will use

Wire Rack

Knife

Frying Pan

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.

Ingredients you will need

Powdered Sugar