Aunt Lonna'S Pineapple Cake
A moist and flavorful pineapple cake with a tender crumb, featuring tropical pineapple flavor, perfect for celebrations and family gatherings.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, and salt.
- Add the shortening, vanilla and/or almond flavoring, and pineapple juice. Beat for 3 minutes.
- Add the eggs and water, then beat for 2 minutes longer.
- Pour the batter into prepared pans and bake at 350°F for 25 minutes for 3 to 4 layers, or 35 minutes in a large flat pan.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a less sweet cake, reduce the sugar to 1 1/2 cups. Experiment with different flavorings like coconut extract to enhance the tropical taste of this cake.
Serving Suggestions
This pineapple cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a light fruit salad or a refreshing beverage like iced tea for a perfect afternoon treat. It also makes a wonderful dessert alongside Zucchini Appetizers(Little Bites) for a full meal experience.
Storage & Reheating
Store any leftover pineapple cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warm, or enjoy it cold right from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lonna'S Pineapple Cake contains roughly 564 calories, with 12g protein, 118g carbohydrates, and 5g fat. It is an excellent source of vitamin C (62% of the Daily Value), calcium (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2361mg per serving (103% of the Daily Value).
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 pineapple juice?
Yes, you can use crushed fresh pineapple in place of pineapple juice, but be sure to drain it well to avoid excess moisture in the batter. This will add a fresh flavor and texture to your cake.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure that your baking powder is also gluten-free, and keep an eye on the baking time as gluten-free cakes can vary.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or opening the oven door too soon. To prevent this, mix the batter just until combined and avoid opening the oven in the first 20 minutes of baking. If it does sink, you can add a layer of frosting or fruit on top to disguise it.
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).