Good Pineapple Cake
A moist and flavorful pineapple cake featuring sweet crushed pineapple and crunchy pecans, perfect for gatherings and dessert lovers seeking a tropical twist.
Ingredients
Instructions
- Mix all ingredients in a large bowl.
- Pour batter into an ungreased cake pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have pecans, walnuts or almonds can be great substitutes. To enhance the flavor, add a pinch of cinnamon or nutmeg. Make sure to drain the crushed pineapple well to avoid excess moisture in the batter, which can affect baking time and texture. This cake is also delicious with a cream cheese frosting.
Serving Suggestions
Serve the pineapple cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. For a tropical twist, try serving it with a side of fresh fruit salad. This cake is perfect for gatherings, and you can browse more American recipes to complement your meal.
Storage & Reheating
Store leftover pineapple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through. This cake can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Good Pineapple Cake contains roughly 432 calories, with 1g protein, 35g carbohydrates, and 1g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 1245mg per serving (54% 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, but you'll need to crush and cook it down to achieve a similar consistency to canned crushed pineapple. Ensure you drain it well to remove excess juice, which can alter the texture of the cake.
How can I make this cake gluten-free?
To make this pineapple cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Check that all ingredients, especially baking soda, are gluten-free to ensure the cake is safe for those with gluten sensitivities.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or too much flour. Adding a simple syrup made of equal parts sugar and water can help moisten it. Alternatively, serve it with a drizzle of pineapple juice or a dollop of whipped cream to enhance moisture and flavor.
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).