Best In The World Cake And Icing
A moist, pineapple-infused cake with a light, sweet flavor and crunchy nuts, perfect for celebrations or casual gatherings, appealing to all ages and taste preferences.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sift together the flour, sugar, and soda.
- Add eggs, vanilla, crushed pineapple, and chopped nuts to the dry ingredients.
- Mix well until combined.
- Pour batter into a well-greased 9 x 13-inch pan.
- Bake for 40 to 45 minutes.
- Cool for 20 minutes before icing.
Tips & Substitutions
For a moist and flavorful cake, ensure your crushed pineapple is well-drained before adding it to the batter. If you prefer a lighter cake, consider substituting half of the all-purpose flour with cake flour. To enhance the flavor, add a pinch of cinnamon or nutmeg. For nut allergies, you can omit the chopped nuts or replace them with sunflower seeds.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with Easy Strawberry Cream Cheese Pie for a delightful dessert spread. Consider serving it alongside a cup of Hot Cocoa For A Crowd for a cozy gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best In The World Cake And Icing contains roughly 1260 calories, with 23g protein, 201g carbohydrates, and 9g fat. It is an excellent source of iron (55% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 583mg per serving (25% 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 canned?
Yes, you can use fresh pineapple, but ensure it's finely chopped and drained well to avoid excess moisture in the batter. This might yield a slightly different texture, but it will still be delicious.
What can I use instead of eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping the cake moist.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, bake it for a few more minutes and check again.
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).