Pineapple Loaf Cake


  • 1 egg
  • 3/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
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  • 1/4 tsp. ground nutmeg
  • 1 (8 oz.) can crushed pineapple, undrained


  • 1 (3 oz.) pkg. cream cheese, softened
  • 3 Tbsp. butter, or margarine, softened
  • 1/2 tsp. vanilla extract
  • 2/3 cup confectioners' sugar
  • 1/3 cup chopped walnuts


In a small mixing bowl, beat the egg, sugar and vanilla. Combine the flour, cinnamon, baking soda and nutmeg; add to egg mixture alternately with pineapple. Beat just until combined.

Pour into a 9x5x3-inch lightly greased loaf pan. Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For Frosting: In a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with the chopped walnuts.


Yields: 6 servings

By Connie from Cotter, AR


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