Easy Cake
A delightful and easy-to-make layered cake featuring tropical pineapple, sweet cherry filling, and crunchy nuts. Perfect for casual gatherings or dessert lovers seeking a flavorful, fruity treat with a moist texture and nutty crunch in every bite.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a 13 x 9-inch pan.
- Spread the crushed pineapple evenly in the prepared pan.
- Pour the cherry pie filling over the pineapple layer.
- Sprinkle the yellow cake mix evenly over the fruit layers.
- Slice the oleo (butter or margarine) and place the slices on top of the cake mix.
- Sprinkle chopped nuts over the top.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, you can use unsalted butter instead of oleo. If you want to make this cake a bit healthier, consider using a sugar-free yellow cake mix. Additionally, to enhance the texture, try adding a teaspoon of vanilla extract to the fruit layers. Ensure the canned pineapple is well-drained to prevent excess moisture, which could make the cake soggy.
Serving Suggestions
This easy cake pairs beautifully with a scoop of vanilla ice cream or whipped cream on top. For a festive touch, serve it alongside a fruit salad or with a dollop of yogurt. It also makes a delightful dessert after a meal of Spicy Vegetable Soup or can be enjoyed as a sweet brunch treat.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply place individual slices in the microwave for about 20-30 seconds until warmed through. Alternatively, you can enjoy it cold straight from the fridge, as the flavors meld nicely over time.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Cake contains roughly 233 calories, with 3g protein, 36g carbohydrates, and 10g fat.
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 chop it finely and possibly add a little sugar to mimic the sweetness of canned pineapple. Ensure that it's well-drained to prevent excess moisture in the cake.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can either omit the nuts altogether or replace them with seeds like sunflower or pumpkin seeds for added crunch. You could also sprinkle some shredded coconut for a different texture and flavor.
How can I make this cake gluten-free?
To make this cake gluten-free, use a gluten-free yellow cake mix instead of regular cake mix. Make sure that all other ingredients, like the canned fruit, are also gluten-free. The result will still be delicious and enjoyable!
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).