Description
This tropical dessert combines crushed pineapple, toasted nuts, and a tangy cream cheese frosting for a moist, layered cake with island flair. Perfect for brunch or desserts, it balances juicy, nutty, and creamy textures with minimal effort.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
½ cup packed brown sugar
3 tablespoons melted butter
¼ cup oil
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, undrained
1 cup chopped nuts
2 tablespoons shredded coconut
½ cup mashed ripe banana
8 oz cream cheese, softened
4 maraschino cherries (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking dish with 3 tbsp melted butter
Sprinkle ½ cup brown sugar evenly over the dish
Arrange 6 pineapple rings in a neat 2-row pattern
Scatter ½ cup chopped nuts and 2 tbsp shredded coconut between pineapple rows
Add ½ cup mashed ripe banana to the pineapple mixture
Place a maraschino cherry (optional) in the center of each pineapple ring
Whisk 1 cup crushed pineapple, ¼ cup oil, and 2 eggs
Stir in 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1 tsp vanilla extract
Mix until smooth and spread batter over the pineapple layer
Bake for 45 minutes or until a toothpick inserted in the center comes out clean
Cool completely
Beat 8 oz cream cheese with ¼ cup granulated sugar (optional) and 1 tsp vanilla until smooth
Spread frosting over the cooled cake and garnish with additional chopped nuts
Notes
Use a 9×13-inch pan for even layer distribution
For a lighter alternative, substitute 8 oz Neufchâtel cheese for cream cheese
Maraschino cherries are optional
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 45
- Category: DINNER
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg