Two by Two – 2 X 2 Cake

  • Yield : 1
  • Servings : 12 servings
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
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A quick, easy and delightful scratch cake. Called a 2×2 because all ingredients are an increment of the number 2.

Fresh pineapple can be substituted for canned pineapple (and vice versa) in equal measure.

Place 1 cup of pineapple chunks in a blender and put it on “chop” setting for 30 seconds. Pour out the crushed pineapple into a separate bowl.

In addition, when making pineapple juice in a juicer, you get about 1.5 cups or 11 ounces from 1 pound of prepared pineapple.

It takes about 1/3 of a pineapple to make 1 cup of fresh juice. You could also combine  one cup fresh and one cup canned.


  • 2 cups flour
  • 2 cups sugar
  • 2 cups chopped pecans
  • 2 cups crushed pineapple with juice
  • 2 eggs
  • 2 tsp baking soda


Step 1

Preheat oven to 350 degrees.

Step 2

In a large glass bowl, mix all ingredients and pour into a well-greased 13x9 pan.

Step 3

Bake at 350 degrees for 40 minutes.

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