This is my mother's recipe for an easy and delicious cake that proved a hit anytime of the year. You can make it with or without nuts, or you could add some flaked, sweetened coconut. Either way, the addition of pineapple juice and sugar on top of the just-baked cake keeps it moist and delicious for days.
Pineapple Express Cake
Makes one Bundt-style cake, serving about 10
2 cups all-purpose flour
1 ½ cups sugar
½ cup canola or vegetable oil
½ cup chopped nuts, any type (I used walnuts)
2 eggs, beaten
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
optional, 1/4 cup flaked, sweetened coconut
20 oz. can crushed pineapple, drained, reserve ½ cup juice
½ cup powdered (confectioners’) sugar
Preheat oven to 350 degrees. Grease and flour a Bundt style pan.
In a large mixing bowl, combine all ingredients except reserved pineapple juice and powdered sugar. Beat mixture until smooth. Pour into prepared pan.
Bake at 350 degrees for 40-45 minutes or until a cake tester inserted in middle of cake comes out clean. Let cake cool, in pan, on wire rack for about 10 minutes.
Remove cake from pan and place on cake stand or large platter.
Combine reserved pineapple juice and powdered sugar and mix well. Spoon over warm cake. Sprinkle with additional powdered sugar, if desired.
