1 Bowl Pineapple Cake
A moist, flavorful pineapple cake with crunchy nuts and a tender crumb, perfect for gatherings or teatime with a tropical twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix together eggs, sugar, vanilla, and crushed pineapple with juice in a large bowl.
- Add all-purpose flour and baking soda to the mixture, stirring until well combined.
- Fold in chopped pecans or walnuts.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider separating the eggs and folding in the beaten egg whites at the end. If you're out of pecans or walnuts, you can substitute with slivered almonds or omit nuts altogether for a nut-free version. Ensure to use fresh ingredients for best results, especially in baking, as they greatly affect the outcome.
Serving Suggestions
Serve the pineapple cake plain or topped with a dollop of whipped cream for added richness. It pairs beautifully with Easy Peach Crisp for a delightful dessert spread. Consider garnishing with fresh pineapple slices or a sprinkle of powdered sugar for an elegant presentation.
Storage & Reheating
Store leftover pineapple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or enjoy cold. The cake also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of 1 Bowl Pineapple Cake contains roughly 368 calories, with 4g protein, 58g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to crush it and add some juice to maintain the moisture. A good rule is to use about 2 cups of crushed fresh pineapple to replace the canned version.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. Next time, try mixing just until combined and level the flour properly before measuring. Additionally, sifting the flour can help incorporate air.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the cake's structure and texture. Keep an eye on baking time as gluten-free cakes can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).