Editor'S Choice Pineapple Cake
A moist, flavorful pineapple cake with walnuts, topped with creamy ginger frosting, perfect for gatherings and dessert lovers seeking a tropical-inspired treat.
Ingredients
Instructions
- In a large mixing bowl, beat eggs until they are light and fluffy.
- Add crushed pineapple with juice, flour, granulated sugar, brown sugar, and baking soda. Mix these ingredients well by hand.
- Stir in chopped walnuts.
- Spread the batter evenly in an ungreased 13 x 9 x 2-inch baking pan.
- Bake in a 350°F oven for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool, then cover it with Cream Cheese Ginger Frosting.
- Sprinkle additional chopped walnuts on top before serving.
Tips & Substitutions
For a lighter texture, make sure to beat the eggs thoroughly until fluffy. If you prefer a nut-free version, you can substitute with sunflower seeds or omit the walnuts altogether. To enhance flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon. This cake is versatile and can be paired with various frostings, including Mama'S Caramel Nut Icing for a delightful twist.
Serving Suggestions
This pineapple cake is best served at room temperature, topped with Cream Cheese Ginger Frosting and a sprinkle of additional chopped walnuts. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a complete meal, consider serving it alongside a light salad or enjoy it as part of a brunch spread featuring American recipes.
Storage & Reheating
Store leftover pineapple cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds, or enjoy it cold as a refreshing treat. If frosted, it’s best to store it in the fridge to maintain the cream cheese frosting's integrity.
Nutrition & Diet Analysis (per serving)
Each serving of Editor'S Choice Pineapple Cake contains roughly 224 calories, with 3g protein, 50g carbohydrates, and 2g 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 crush it finely and ensure you include the juice to maintain the cake’s moisture. Using fresh pineapple may give a slightly different texture and flavor, but it will still be delicious.
What can I use instead of walnuts?
If you're looking for alternatives to walnuts, pecans or almonds work wonderfully in this recipe. For a nut-free option, consider using pumpkin seeds or coconut flakes, which will still provide texture and flavor without the nuts.
How do I know when the cake is fully baked?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the time, as baking can vary slightly depending on your oven.
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).