Old Fashioned Omaha Cake Recipe
Old Fashioned Omaha Cake Recipe is a moist, fruit filled dessert combining crushed pineapple, fresh strawberries, and a sweet, nutty coconut pecan topping. The cake blends simple pantry ingredients into a tender, flavourful treat that can be served warm or at room temperature. Preparing it ahead enhances the flavours, and slices pair beautifully with ice cream, coffee, or tea, creating a comforting, nostalgic dessert that is easy to enjoy anytime.
Equipment
- 9×13 inch baking pan
- Mixing bowls (2–3)
- Whisk or hand mixer
- Rubber spatula
- Medium saucepan
- Measuring cups and spoons
- Cooling rack
Ingredients
For The Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 1 20-oz can crushed pineapple with its juice
- 1 pint fresh strawberries hulled and roughly chopped
- 1 cup strawberry jam
- 1 –2 tablespoons cinnamon sugar for topping
For The Topping
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 –3 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Get The Oven And Pan Ready
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper so the cake won’t stick.
Make The Cake Batter
- In a large bowl, whisk together the sugar, eggs, vanilla, and vegetable oil until smooth. Add the flour, baking soda, baking powder, and a pinch of salt, stirring until you have a thick batter. Then gently fold in the crushed pineapple (with its juice), chopped strawberries, and strawberry jam until everything is evenly mixed.
Sprinkle With Cinnamon Sugar
- Pour the batter into the prepared pan and spread it out evenly. Sprinkle 1–2 tablespoons of cinnamon sugar over the top for a little extra flavor.
Bake
- Bake the cake for 35–40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Take it out of the oven and let it rest for a few minutes.
Make The Warm Topping
- In a small saucepan over low heat, melt the butter. Stir in the powdered sugar, heavy cream (or milk), and vanilla until smooth. Add the shredded coconut and chopped pecans, mixing until everything is coated and gooey.
Top The Cake and Serve
- While the cake is still warm, spread the topping evenly over the surface. Let it sit for at least 20 minutes so the topping sets a bit. Cut into squares and enjoy your classic Omaha Cake!