This is another recipe I got from the internet a few years ago, it was delicious, very unexpected, pickles and pineapple, but it so works.
What I love about this recipe is it is very different, no one is expecting pickles in a cake so you get a lot of curious people who will say, cut me a tiny slice, but they always come back for seconds. If you are looking for something unexpected this is for you.

INGREDIENTS:

½ cup oil

¼ cup applesauce

1-1/2 cups sugar

½ cup brown sugar

2 eggs

1½ teaspoons vanilla

2½ cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon salt

8 Kosher Dill Spears, shredded (about ⅓ cup do not shred skin, only pickle)

8 ounce can crushed pineapple, drained (about ⅔ cup)

½ cup chopped pecans

INSTRUCTIONS:

Preheat oven to 350 degrees.

Using grater, shred pickles, leaving out peel. Drain.

Beat oil, applesauce, pickles, sugar, brown sugar, vanilla, and eggs well in large bowl.

In separate large bowl, stir together flour, baking soda, cinnamon and salt and mix well.

Slowly add dry mixture to wet batter and mix until well combined.
Fold in pineapple and pecans.

Pour into greased bundt pan (or 13″×9″ pan) and spread evenly.

Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

Cool for 10 to 15 minutes before inverting onto wire rack to cool completely.

When Cake cools you can make a glaze and drizzle or make a cream cheese icing. I used powdered sugar and pineapple juice to glaze but you can be creative and put your spin on it, or serve and sprinkle with powdered sugar.
Happy Baking 😊

Kelli B