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Pineapple Pudding Cake
I absolutely love this Pineapple Pudding Cake recipe because it is a one bowl wonder and doesn't require any butter or oil!
Course
Dessert
Cuisine
American
Keyword
pudding cake
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
541
kcal
Author
Emily Grace
Ingredients
2
cups
flour
2
cups
sugar
1
tsp
baking soda
Pinch of salt
1
tsp
vanilla
16
oz
frozen pineapple chunks
1/2
cup
pineapple juice
or water
Frosting:
1/2
cup
butter
softened
8
oz
cream cheese
softened
1
tsp
vanilla
1 1/2
powdered sugar
1/4
cup
chopped pecans
Instructions
Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
Use a blender to crush the frozen pineapple. Add pineapple juice (or water) as needed.
Mix all of the cake ingredients together in a large bowl.
Bake for 35-40 minutes, until top is golden brown.
Once the cake is out of the oven, prepare the frosting.
Cream the butter and cream cheese; add vanilla.
Slowly add the powdered sugar until mixture reaching spreading consistency.
Gently spread the frosting on the still warm cake.
Top with nuts.
Nutrition
Calories:
541
kcal
|
Carbohydrates:
77
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
13
g
|
Cholesterol:
61
mg
|
Sodium:
351
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
52
g
|
Vitamin A:
735
IU
|
Vitamin C:
1.6
mg
|
Calcium:
40
mg
|
Iron:
1.7
mg