Cherre'S Pineapple Crunch Cake
A tropical, crunchy pineapple cake packed with coconut and pecans—sweet, buttery, and nutty, perfect for holiday treats or a sunny brunch crowd.
Ingredients
Instructions
- Preheat oven to 375°F.
- Spread canned pineapple evenly in a greased oblong pan.
- Sift and spread pineapple cake mix over the pineapple.
- Melt 1 stick of oleo and pour over the cake mix.
- Sprinkle a layer of shredded coconut over the batter.
- Add a layer of chopped pecans on top.
- Bake for 35 to 45 minutes until golden brown and set.
- Let cool before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with melted butter. If you're looking for a coconut-free version, you can use chopped almonds instead of shredded coconut. Be sure to check the cake mix for vegan options if needed, as some brands may cater to vegan recipes. Adding a pinch of salt can enhance the overall taste.
Serving Suggestions
Serve the Pineapple Crunch Cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Cherre'S Pineapple Crunch Cake for a tropical-themed dessert table. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, you can reheat the entire cake in a preheated oven at 350°F for about 10-15 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cherre'S Pineapple Crunch Cake contains roughly 451 calories, with 6g protein, 12g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of protein and iron. It also contributes 7g 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, but you'll need to slice and cook it down slightly to release some juices before using it in the recipe. This will help achieve a similar texture and flavor to the canned variety.
What can I do if I don't have oleo?
If you don't have oleo, you can substitute it with unsalted butter or margarine. Both will work well in creating the same moist texture in the cake. Just remember to melt it before adding to the batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to let it cool completely before storing it in the fridge. This allows the flavors to meld, enhancing the overall taste. Reheat before serving for the best experience.
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).