Best-Ever Cake
A moist, tropical pineapple cake with a sweet and tangy flavor, topped with colorful maraschino cherries. Its simple ingredients and easy preparation make it perfect for casual gatherings or family desserts, offering a delightful treat that combines fruity richness with classic cake texture.
Ingredients
Instructions
- Mix all ingredients and beat for 1 minute by hand.
- Pour the batter into a greased, but not floured, 9 x 13 x 2-inch pan.
- Bake at 300°F for 40 to 45 minutes.
- Let cool.
- Chop 1 large jar of drained maraschino cherries and put on top of the cooled cake.
Tips & Substitutions
For a lighter texture, sift the flour before measuring and ensure your eggs are at room temperature. If you don't have crushed pineapple, you can substitute with applesauce for moisture. To enhance flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon. This cake is versatile; you can also incorporate shredded coconut or nuts for added texture.
Serving Suggestions
Serve the Best-Ever Cake as a delightful dessert or a sweet brunch treat. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. For a colorful presentation, top with fresh berries or serve alongside a refreshing drink like Snow Punch. This cake is perfect for gatherings or as a simple yet impressive treat.
Storage & Reheating
Store any leftover 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, simply slice and warm in the microwave for about 10-15 seconds or enjoy it cold. This cake stays moist and flavorful, making it perfect for snacks.
Nutrition & Diet Analysis (per serving)
Each serving of Best-Ever Cake contains roughly 197 calories, with 4g protein, 43g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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. Just make sure to crush it and measure out the equivalent of 20 oz. Be sure to include some of the juice to maintain the moisture level in the cake. Fresh pineapple adds a vibrant flavor, but be aware it might alter the texture slightly.
What can I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing or inaccurately measuring ingredients. Ensure that you mix just until combined and measure flour properly—spoon it into your measuring cup rather than scooping it directly. If you prefer a fluffier cake, consider adding an extra egg white for more lift.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better structure. This cake's moisture from the pineapple helps maintain a good texture, so you should still achieve a delicious result.
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).