Cherry Pineapple Nut Cake
Bursting with tropical flavors and a delightful crunch, this Cherry Pineapple Nut Cake is a crowd-pleasing dessert that combines the sweetness of crushed pineapple and maraschino cherries with the rich nuttiness of chopped walnuts or pecans. Perfectly moist and tender thanks to the addition of buttermilk, this cake is made even more indulgent with the creamy richness of butter and a hint of vanilla. Ideal for holidays, potlucks, or simply treating yourself, this easy-to-make cake comes together in just 20 minutes and bakes to golden perfection in under an hour. Serve it plain for a classic feel, dust it with powdered sugar, or top it with cream cheese frosting for an extra layer of decadence. Whether baked in a bundt pan or a traditional 9x13-inch pan, this irresistible cake will transport you to dessert paradise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups canned crushed pineapple, drained
- 0.75 cups maraschino cherries, chopped
- 0.75 cups walnuts or pecans, chopped
- 0.5 cups milk or buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or a bundt pan.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the crushed pineapple, chopped maraschino cherries, and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Slice, serve, and enjoy! Optionally, dust with powdered sugar or top with a cream cheese frosting for added sweetness.
Nutrition Facts
Calories |
4776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 667.7 g | 243% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 402.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 364 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
