Cream Cheese Topped Pineapple Cake
A moist pineapple cake topped with cream cheese, featuring tropical flavors and crunchy pecans, perfect for brunches, potlucks, or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9 x 13-inch baking pan.
- Beat eggs in a large bowl until light and fluffy.
- Add sugar and beat until thick.
- Stir in flour, crushed pineapple (undrained), chopped pecans, baking soda, and vanilla; mix thoroughly.
- Pour batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean, about 40 to 45 minutes.
- Let the cake cool in the pan on a rack.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. If you don’t have pecans, walnuts or almonds can be great substitutes. You can also swap out the crushed pineapple for other fruits like peaches or mangoes for a different flavor profile. To enhance sweetness, consider adding a tablespoon of honey.
Serving Suggestions
Serve the cake plain or top it with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful twist, try it alongside a slice of Kentucky Dream Cake or a refreshing Black Cherry Jello Dish for a perfect dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Topped Pineapple Cake contains roughly 352 calories, with 5g protein, 56g carbohydrates, and 1g fat. It is a good source of iron (13% of the Daily Value) and protein (10% 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 for this recipe?
While canned crushed pineapple is recommended for moisture and sweetness, you can use fresh pineapple. Just ensure it's finely chopped and drain any excess juice to avoid making the batter too wet.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help with the cake's structure. This allows those following vegetarian recipes to enjoy this dessert without gluten.
How can I add more flavor to this cake?
For an extra burst of flavor, consider adding a teaspoon of almond extract or a pinch of cinnamon to the batter. You can also mix in shredded coconut or orange zest for a tropical twist, enhancing the cake's overall taste.
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).