Amish Cake

This is the cake that shows up at every Amish church social and disappears before the coffee gets cold.

Crushed pineapple (juice and all) gets beaten into eggs and sugar, then mixed with flour, baking soda, vanilla, and chopped walnuts before baking into a moist, tender sheet cake. The real genius is the frosting: whipped topping mixed with dry vanilla pudding mix and more crushed pineapple creates a creamy, fruity layer that tastes like a tropical cloud.

It’s simple, feeds a crowd, and requires zero fancy technique or equipment. Just mix, bake, frost, and watch it vanish.

Pro Tips

• Use crushed pineapple with juice for maximum moisture in the cake
• Don’t drain the pineapple unless the recipe specifically says to; that juice is flavor gold
• Mix the frosting gently to keep it light and fluffy
• Refrigerate if not serving immediately since the frosting contains dairy