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“Pineapple Cake” from a Billet Mom’s Kitchen

I received this recipe from a woman who was on a temporary job assignment where I worked.  She brought this cake in so we could all enjoy a slice for lunch.  It was so moist and so good that I asked for the recipe.  I am a pineapple lover and that is my excuse for eating so much of this cake.  I have served it for company and am usually asked for a second piece and the recipe.

I didn’t make a lot of cakes for my Billet Sons but if this cake was in the kitchen I would always find a piece or two missing.

A Billet Mom’s “Pineapple Cake” Ingredients

2 cups sugar

2 cups flour, unsifted

2 teaspoons baking soda

2 eggs

2 teaspoons vanilla

1 (19 ounce or 540 ml) can of crushed pineapple

A Billet Mom’s “Pineapple Cake” Directions

  1. Preheat oven to 350º F.  Grease and lightly flour a 9″ x 13″ pan, set aside.
  2. Combine sugar, flour and baking soda in a bowl, set aside.
  3. Combine eggs, vanilla and can of pineapple including the juice in another bowl.
  4. Mix by hand until just combined dry ingredients into wet ingredients.
  5. Bake for 35 to 40 minutes or until a toothpick comes out clean.

A Billet Mom’s Notes and Tips

  • Prepare a delicious CREAM CHEESE ICING to put on cake.  Cream together 1/2 cup softened unsalted butter and 1 package (8 ounce) softened cream cheese.  Add 1 teaspoon vanilla extract or pineapple extract and mix well.  Gradually add in 1 1/2 cups icing sugar and mix.  Spread on cooled cake.
  • If you don’t want the icing sprinkle coconut or toasted coconut over the top of your cake.  However, the coconut is really good sprinkled over the icing.
  • Add some finely chopped walnuts or pecans to the batter.  You can also sprinkle chopped and toasted pecans or walnuts over the top of your cake with or without icing.
  • This can be baked as individual cakes using a muffin tin.  I prefer to use paper cups for this.

“Pineapple” Facts


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