Recipe: My Easy Pineapple-Walnut Snack Cake Can Make Your Weekend Extra Special

This cake stays moist and chalked with fruit and nuts.

This delicious recipe is perfect for anyone in the mood for an easy cake that can be whipped together without much trouble.  My Easy Pineapple-Walnut Snack Cake doesn’t require creaming butter and sugar or spending time with your mixer too long before it will be ready to go into the oven.  

You’ll find it stays moist from the crushed pineapple and has a delightful bit of chew from the walnuts and raisins.  

This cake is good plain or topped with your favorite creamy, white icing.  Whatever you prefer, you can’t go wrong because it tastes great either way.

Put it to the test sometime because it is very good, especially when you’re dying for a good cake but not the work that comes with making one.


Easy Pineapple-Walnut Snack Cake


3 large eggs
1-1/2 cups of sugar
1 cup of corn oil
2 cups of flour
1 teaspoon of cinnamon
1 teaspoon of baking soda, leveled
1 teaspoon of baking powder, leveled
½ teaspoons of salt
1 teaspoon of vanilla
1 can (20-oz.) of crushed pineapple in natural juice (not drained)
½ cups of chopped walnuts
½ cups of raisins


Beat eggs, sugar, cinnamon, vanilla, and oil in your mixing bowl first.

Sift together flour, baking soda, baking powder and salt next and add to the egg-sugar mixture.

Fold in your can of crushed pineapple and chopped walnuts next before pouring into a well-greased 13 x 9 x 2-inch pan.  

Bake in a 350-degree oven for about 40-45 minutes or until a toothpick, cake tester or slender knife inserted comes out clean.

Set aside and cool before topping with your favorite creamy white icing.

ENJOY!

Recipe: Bake My Pineapple Yum Yum Cake and Let the Happiness Begin!

This has to be one of the easiest cake recipes that you'll ever find.

Though the name of the snack cake that I want to share with you may sound strange, you should reserve judgment until your first taste.  Once you do, you will understand why we call it Pineapple Yum Yum Cake. However, if you’re expecting a distinct pineapple flavor, then be prepared to experience more of a unique one because you may not find it.

Besides how delicious this cake is with a minimum of ingredients, this recipe also has some other great things going for it.  It is extra easy to throw one together and is cholesterol-free since there is no shortening, butter, margarine or oil involved.  Instead, what keeps this cake moist is the addition of undrained, crushed pineapple.

Furthermore, this cake only requires the simplest topping of grated coconut and brown sugar in place of frosting to complete it.  

I hope you try this cake because I think that you’ll really enjoy it.

Pineapple Yum Yum Cake

Pineapple Yum Yum Cake 

Cake Batter:

2 large eggs
1 small can of crushed pineapple, undrained
2 cups of flour
2 teaspoons of baking soda, leveled
1 cup of sugar

Topping:

½ cup of brown sugar (large or dark)
1/3 cup of grated coconut


Beat the eggs first with your electric mixer or whisk until creamy.

Add the pineapple and just mix through to combine the ingredients.

Sift the flour with the baking soda.  (This is important if you want to avoid those sour spots).

Pour into a greased 9 x 13" baking pan and sprinkle your brown sugar and coconut topping over the batter.

Bake in a 350-degree oven for about 35-40 minutes, depending on how your oven is regulated.  Test with a toothpick, cake tester or slender knife to see if anything sticks.

ENJOY!

My Easy Pineapple Drop Cookies Recipe is Delectable and a Favorite of Mine

Drop cookies are less work than rolling the dough out into shapes before baking.

Pineapples are so delicious.  With their juicy tropical sweetness they bring an added moistness to your  baking besides that unique flavor.  This beloved recipe of mine is so easy that I like to make this when I'm short of time or not particularly ambitious, only hungry for something yummy.

Don't worry about having a lot of ingredients on hand.  My Easy Pineapple Drop Cookies require a few basics in addition to that can of crushed pineapple.  

These happen to be drop cookies that you can deposit on a greased cookie sheet in one of two ways.  The first is by the teaspoon or taking out your small ice cream scoop to dump onto the tray.  This method is faster when you click and dump over working the batter off of two spoons.  In fact, I use the regular size ice cream scoop for making giant muffins. 

I hope you take a chance and make a batch soon. 

Easy Pineapple Drop Cookies

1/2 cup shortening
1 cup brown sugar, firmly packed (light or dark)
1 large egg
3/4 cup crushed pineapple, well-drained
2 cups of flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda, leveled
1 teaspoon of baking powder, leveled

Cream your shortening with the sugar thoroughly. 

Beat your egg in to well combine.

Next, add your drained pineapple and continuing beating to mix through.

Sift your flour, salt, baking soda, baking powder, and cinnamon together.

Now add a little of those sifted ingredients to your mixing bowl at a time.  Beat well to mix.

Grease your cookie sheet and drop by teaspoons or using a small ice cream scoop to drop spoonfuls onto your sheet. 

Bake in a 375-degree oven for about 12-15 minutes until a lightly golden color.  Use a toothpick to insert to test it is done.

ENJOY!

Recipe: Paradise Is Digging Into One of My Moist Pineapple Muffins!

I have a confession.  I am a muffin freak.  Regardless of the slightly sweet type to the more bread like variety, I adore them.  One of my favorites happens to be this yummy pineapple muffin that is so moist and topped with  tasty brown sugar and spiced crumbs.

Before you begin, you need to check your margarine.  If you see the word spread on your package, then it has too much water content and will ruin your baking.  You need to have at least 80% fat content in the margarine to be successful.  So if you have been disappointed and wondering why whatever you bake has been trying out bad, this very well could be the reason. 

The next time you get that urge for muffins, you should give my recipe a shot because I do think you will enjoy it!

My Moist Pineapple Muffins

2 cups of flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 egg, beaten
3/4 cup of milk
1/4 cup canola oil or melted margarine (not spread)
1 small can of crushed pineapple (8-ounce size)

Brown Sugar Crumb Topping:

1/2 cup of flour
1/3 cup of firmly packed brown sugar (light or dark)
1/2 teaspoon of ground cinnamon
2 tablespoons of melted margarine  (not spread)

To Make the Muffin Batter:

Drain the pineapple and save 1/4 cup of the liquid to add later.

In your mixing bowl, sift together the two cups of flour, the granulated sugar, baking powder, and salt. 

Next, make a well in the center.

Add your egg, milk, the measured pineapple liquid to that well and combine with those dry ingredients just until moistened.  Don't mix this too much or it will make the muffins less moist.

Grease your muffin cups and proceed to fill each one half full.

Now is the time to sprinkle some crushed pineapple over the tops of each filled cup before finishing with the brown sugar crumb topping.

To Make the Brown Sugar Crumb Topping:

In another mixing bowl, mix the 1/2 cup of flour, brown sugar, cinnamon, and melted margarine until combined.

Spoon each muffin with some topping.

Bake your muffins in a 375-degree oven for about 30 minutes or until a toothpick inserted comes out clean.