Pineapple Fruitcake

Donna Cochran


My mother and I made this cake was always a big hit.
We didn't have candied fruit, so we used pineapple......


★★★★★ 3 votes

20 Min
40 Min


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  • CAKE

  • 2 c
    self rising flour
  • 2
  • 1 c
  • 1 c
    brown sugar, firmly packed
  • 16 oz. can(s)
    crushed pineapple with juice
  • 1 stick
    butter, room temperature

  • 2 pkg
    cream cheese, room temperature
  • 2 c
    confectioners sugar
  • 1 1/2 stick
    butter, room temperature
  • 1 tsp
    lemon extract
  • 1 c
    crushed walnuts

How to Make Pineapple Fruitcake


  1. mixflour, eggs, both sugars,and 1 stick butter in a large bowl
  2. add in can of crushed pineapple, juice included and stir until mixed. sweetened coconut can also be added to batter....makes it even more sinfulicious
  3. pour batter into a greased/floured cake pan.....I prefer a 8 1/2 x 16 pan
  4. bake in oven set at 425 until browned.....approx. 35 minutes
  5. in a separate bowl, mix cream cheese, remaining butter, lemon extract, and confectioners sugar until smooth
  6. after cake is done, let cool and spread icing on top....then sprinkle crushed or broken walnuts over can leave out nuts also.....your preference.
  7. invite friends or family over to enjoy a fun, delicious treat!!!!!

Printable Recipe Card

About Pineapple Fruitcake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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