Hawaiian Paradise Pineapple Cake

There's no flour in this cake- it's all graham cracker crumbs.. very dense and unusual. Fill the pan to the top, it won't rise like a cake will. Best made a day ahead if you can.

Cream 1/2 lb butter with 2 c. sugar. Add 1 tsp vanilla, 2 tsp baking powder, 16 oz graham cracker crumbs, and 1 c milk. Then add 5 well-beaten eggs and 1 small can drained crushed pineapple, ( save the juice) 1 c, coconut, and 1 to 1-1/2 c chopped nuts. Mix well. Put in a Bundt or tube cake pan, bake in preheated 250 oven for about 70 minutes. Cool and frost.

Frosting: Cream 1/2 c butter with 16 oz powdered sugar, then add a dash of salt and as  much of the pineapple juice as  needed to spread the icing over the top- let it drip down. sprinkle with a few chopped nuts or bits of candied pimeapple.

Pineapple Cake with Cream Cheese Frosting

One of the 80's classic favorites that needs to be re-introduced! My friend Jackie's brother in law had a bakery out west that made this. Over the last 40 years I've seen it many times, and the famous southern Hummingbird cake is similar, except that it adds mashed bananas. This can't be any simpler - it takes longer to preheat the oven than to mix up the cake and frosting!


Mix by hand: 1 can crushed pineapple in syrup- not drained, 2 eggs, 2 c flour, 2 tsp baking soda, 1 tsp vanilla, 2 c sugar, 1 c. chopped nuts.

Place in a greased or sprayed 9x13 pan, and bake in a preheated 350 oven for 45 minutes. When cool frost and sprinkle with some more nuts.

Frosting: Beat 1/2 c margarine, 8 oz. cream cheese at room temperature, 1-1/2 c powdered sugar, 1 tsp vanilla.