Pineapple Walnut Cake with Ginger Cream Cheese Frosting
Ingredients:2 large eggs
2 cups granulated sugar
2 cups AP flour
1 20 oz. can crushed pineapple with liquid
2 teaspoons baking soda
½ teaspoon ground ginger
1 Tablespoon pure vanilla extract
1/8 teaspoon sea salt
½ cup finely chopped walnuts
For garnish:
Toasted walnuts
Sliced pineapple rounds
Instructions:1. Preheat oven 350 degrees F.
2. Prepare a 9×13 baking pan by greasing it with butter and flour.
3. Cream together sugar and eggs. Add vanilla and pineapple with juice.
4. In a bowl mix together flour and baking soda, salt, and ginger.
5. Add flour mixture to egg mixture until incorporated. Do not overmix.
6. Fold in walnuts.
7. Pour batter into prepared pan.
8. Bake until golden brown and spongy firmness in center, approximately 30-35 minutes.
Ginger Cream Cheese Frosting.
Ingredients:
1 8 oz. package cream cheese, softened
4 oz. unsalted butter (1 stick), softened
1 cup powdered sugar (can use more if needed)
1 teaspoon pure vanilla extract
2 teaspoons ground ginger
Instructions:
1. Whip together all ingredients until reach desired frosting consistency.
To Decorate Cake:
1. Spread frosting over cooled pineapple cake. Garnish with pineapple rounds and toasted walnuts. Place cake in refrigerator to chill. Serve cold.
June 13th, 2008 at 6:51 am
This is pretty close to the Hawaiin (i can’t spell!) wedding cake that has been going around our office for years and is always a hit…good idea with the ginger, our cake has a cup of shredded coconut in it…so we usually have to make a little sign if anyone is allergic to coconut…GREAT CAKE!!!
Debby
June 13th, 2008 at 8:03 am
Stephanie,
This cake reminds me of a cake my dear grandma used to make. We lovingly called it Anchors Aweigh cake, as it was a little heavy due to the pineapple juice etc. Absolutely wonderful cake and I will be making yours soon to see if it is as close to grandma’s as it appears. Love your spot, love your personality, keep up the great work!!!
June 13th, 2008 at 11:37 am
Thank you!
This is also a rather heavy and sweet cake. My friend Andrea gave me the recipe from her Mom’s cash of quick and delicious dishes. I am sure this is a version of one that has been around for a while. Thank you for your kind words! I love getting to hang out with Trapper and the gang. They are as fun to be with as they sound!
Enjoy the cake!
June 13th, 2008 at 11:39 am
Ahh, I forgot I added the ginger to cake to give it another dimesion of flavor but I love the coconut idea. I have also used candied ginger instead of dried ginger for the cake. It has a chewy consistency when baked into the cake that adds a little spice to the bite.
I prefer this cake very very cold, which makes it perfect for an office potluck. Make it the night before then pop it in the fridge overnight.
Just watch the cream cheese frosting isn’t out too long!
Enjoy!
July 2nd, 2008 at 7:33 am
Stefanie,
Thanks for the wonderful recipe; I have added it to my favorite list of cakes, and look forward to making it for my next gathering with my friends.
I may try it without the frosting, and make it into a muffin form, just for breakfast.
July 3rd, 2008 at 1:52 pm
After Trapper’s & Jim’s ravings about the cake I decided to make it for a potluck dinner. I just put in on the dessert table and waited to see the reactions-everyone loved it and it was so simple to make. I can never make a Cream Cheese frosting properly but this was so easy and turned out very well. I’m now on to the Smoked Baked Beans & Italian Hamburgers for this weekend. Where’s the bun recipe??? Thanks Stefanie for giving us easy and quick recipes to follow.