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Pineapple Cake

Pineapple Chunks in Pineapple Cake

A delicious, tender Pineapple Cake packed with pineapple flavor complimented by cinnamon, a bit of cocoa and a nice, nutty crunch.


1/2 cup butter
2 cups sugar
1/2 cup low fat buttermilk
1 egg
3 egg whites
1 6-ounce bottle maraschino cherries
1 20-ounce can pineapple chunks packed in juice
4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts, toasted


Preheat oven to 350 degrees.

In a large mixing bowl, beat butter and sugar together with an electric mixer. Add buttermilk and beat well. Add egg and egg whites and beat well. Beat in liquid from cherries and pineapple, and reserve the fruit.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, cocoa and salt. Stir in raisins and nuts. Cut the cherries and pineapple chunks in half and stir into flour mixture. Add flour mixture to butter mixture and stir until well combined.

Coat a Bundt or tube pan with nonstick spray. A 9 x 13-inch baking pan, 2 regular loaf pans or several smaller loaf pans can be used instead. Bake for 1 1/2 hours, or until toothpick inserted in cake comes out clean. Serve with light whipped topping, if desired.

Nutrition Information

Recipe makes 16 servings.
Serving size: 1 serving
Calories: 346; Total Fat: 8g; Cholesterol: 29mg; Sodium: 221mg Carbohydrates: 63g; Fiber: 1g; Protein: 6g

Did you know?

December is Fruit Cake Month.

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