Betty'S Pineapple Cake
A moist, flavorful pineapple cake with coconut and nuts, perfect for celebrations or casual gatherings, offering tropical sweetness and crunchy textures.
Ingredients
Instructions
- Mix flour, sugar, baking soda, and eggs together.
- Add crushed pineapple, coconut, and chopped nuts.
- Pour into a greased and floured 9 x 13-inch pan.
- Bake for 30 to 35 minutes at 350°F.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the granulated sugar with brown sugar for a richer flavor. If you’re looking for a nut-free option, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. This recipe is versatile, and if you're feeling adventurous, add a splash of vanilla extract for extra depth.
Serving Suggestions
Serve this Pineapple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Home-Style Baked Apple Wedges for a comforting dessert spread. Additionally, consider drizzling a simple glaze made from powdered sugar and pineapple juice over the top for added sweetness and shine.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or until warmed through. This cake can also be enjoyed cold, making it a great make-ahead dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Pineapple Cake contains roughly 1186 calories, with 18g protein, 149g carbohydrates, and 64g fat. It is an excellent source of vitamin C (55% of the Daily Value), dietary fiber (42% of the Daily Value), and protein (36% of the Daily Value). Note that it is relatively high in sodium, at 1262mg per serving (55% 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 be sure to finely chop it and include the juice to maintain moisture. Canned pineapple is undrained, so if using fresh, you may need to adjust the liquid content slightly to achieve the right consistency.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. This will allow the flavors to meld beautifully, enhancing the overall taste.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are popular choices as they add a nice crunch and flavor. However, feel free to use your favorite nuts or even a mix for added texture. If you prefer a nut-free version, simply omit the nuts without compromising the cake's overall flavor.
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).