California Pineapple Cake
A moist, flavorful pineapple cake with chopped nuts and vanilla, perfect for gatherings or as a sweet treat that combines fruity and nutty flavors.
Ingredients
Instructions
- Cream the sugar and eggs together.
- Add the flour and baking powder to the mixture.
- Stir in the crushed pineapple with juice, chopped nuts, and vanilla.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 350°F for about 35 minutes.
Tips & Substitutions
For a lighter cake, you can substitute half of the sugar with a natural sweetener like honey or maple syrup. If you want to enhance the flavor, consider adding a pinch of cinnamon or nutmeg. Instead of nuts, you could use shredded coconut for added texture. Ensure your pineapple is well-drained if you prefer a less moist cake, or use fresh pineapple for a fresher taste.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. For a fun twist, try serving it alongside a fruit salad for a light and refreshing meal. This cake is perfect for gatherings, especially as a sweet ending to a summer barbecue.
Storage & Reheating
Store any leftover California Pineapple Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of California Pineapple Cake contains roughly 1190 calories, with 21g protein, 183g carbohydrates, and 11g fat. It is an excellent source of iron (50% of the Daily Value), vitamin C (49% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 509mg per serving (22% 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! Just make sure to crush it and keep some juice for the batter. Fresh pineapple will give the cake a brighter flavor, but be aware that it may alter the moisture content slightly, so adjust accordingly.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are great choices for this cake, as they add a nice crunch and flavor. You can also experiment with almonds or macadamia nuts for a different twist. Just be sure to chop them finely so they integrate well into the batter.
Can I make this cake ahead of time?
Absolutely! This cake keeps well, making it perfect for make-ahead occasions. You can bake it a day in advance and store it covered at room temperature. Just remember to frost or serve it with toppings just before serving to keep it fresh.
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).