|My Easy Pineapple-Walnut Snack Cake stays moist and is 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.
You also might want to try my my Zucchini Pineapple Cake. When you’re in the mood for a fantastic pineapple muffin, I hope that you will want to try another one of my favorites with my Moist Pineapple Muffins with Brown Sugar Crumb Topping.
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.