Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pineapple Walnut Cake
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- #81440
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Cake
1 1/2 cup flour
1/2 cup sugar
2 teaspoons baking soda
1/4 teaspoon ground cloves
1 pinch salt
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 cup crushed pineapple in natural juices (reserve juice)
2/3 cup reserved pineapple juice from can
1 ounce walnuts, coarsely chopped
Frosting
1 cup cream cheese (reduced calorie, if desired)
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
To make cake, in large bowl, mix flour, sugar, baking soda, cloves and salt. Add egg, vanilla and reserved pineapple juice. Whisk until mixed.
Fold in pineapple and walnuts. Pour into prepared pan.
Bake for 30 minutes until top springs back when lightly pressed with fingertip. Cool on rack.
To make frosting, in food processor with steel blade, process cream cheese, sugar and vanilla. Spread evenly on cake. Sprinkle with cinnamon.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 20, 2012
Due to the fact I had accidentally opened a can of crushed pineapple instead of the cubed stuff (for kebabs), I needed to use it up, so Googled + discovered this. So easy to make - just using a mixing bowl, fork and I only had two little loaf tins available so baked cake in them. Used convect bake, so cut cooking time by about 7 minutes. Cake was tasty and moist and I had one without a topping and added a buttercream topping to the other. A recipe to save.