Cake With Pineapple
A moist, flavorful pineapple cake featuring chopped pecans and vanilla, perfect for gatherings or dessert tables, offering a sweet, nutty taste with tropical pineapple notes.
Ingredients
Instructions
- Cream together the sugar and eggs until well combined.
- Add the flour, chopped pecans, vanilla, and baking soda to the mixture.
- Pour in the undrained crushed pineapple with heavy syrup and mix until combined.
- Pour the batter into a sheet cake pan.
- Bake at 350°F for 35 to 45 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, you can substitute half the sugar with applesauce or use a sugar alternative. If you prefer a nut-free version, omit the pecans or replace them with sunflower seeds. Make sure to use the undrained pineapple for moisture; this is key to achieving the right texture. Consider trying this cake with a cream cheese frosting for added flavor.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with whipped cream or vanilla ice cream for a decadent dessert. Serve it alongside a fresh fruit salad to balance the sweetness, or enjoy it with a cup of coffee for a cozy afternoon treat. For an adventurous spin, consider serving it with a scoop of coconut ice cream.
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 or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, place in the microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cake With Pineapple contains roughly 696 calories, with 5g protein, 97g carbohydrates, and 3g fat. It is an excellent source of vitamin C (60% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1325mg per serving (58% 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 you'll need to cook it down to achieve a similar consistency to the crushed canned pineapple. Make sure to drain any excess juice to prevent the cake from becoming too wet.
What can I use instead of eggs for a vegan version?
To make this cake vegan, substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. This will help bind the ingredients while keeping the cake moist.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Keep an eye on it towards the end of the baking time to avoid overbaking.
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).