Hawaiian Pineapple Fruit Cake
A moist, tropical pineapple fruit cake packed with raisins, coconut, and walnuts, perfect for celebrations or as a sweet treat for pineapple lovers.
Ingredients
Instructions
- Cream the margarine, sugar, and eggs together until smooth.
- Add the crushed pineapple, coconut, seedless raisins, walnuts, baking powder, and vanilla.
- Mix well until all ingredients are combined.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Allow the cake to stand for at least one day before serving for best flavor.
Tips & Substitutions
For a lighter version, consider substituting half of the margarine with unsweetened applesauce. If you prefer a nut-free cake, simply omit the walnuts or replace them with sunflower seeds. Make sure to drain the crushed pineapple well before adding to the batter to avoid excess moisture. This cake also pairs beautifully with S'More Mountain Mix for a delightful dessert spread.
Serving Suggestions
This cake is best served at room temperature after resting for a day, allowing the flavors to meld. Consider dusting with powdered sugar or serving with a dollop of whipped cream. It pairs wonderfully with fresh fruit, such as sliced strawberries or peaches, and is a great addition to a summer barbecue spread alongside Barbecued Turkey With Herbs.
Storage & Reheating
Store any leftover Hawaiian Pineapple Fruit Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm in a microwave for 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Pineapple Fruit Cake contains roughly 1021 calories, with 6g protein, 128g carbohydrates, and 52g fat. It is an excellent source of vitamin C (42% of the Daily Value), calcium (31% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 966mg per serving (42% 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. Just make sure to finely chop and drain it well to avoid adding too much moisture to the batter. Keep in mind that fresh pineapple may alter the taste slightly and can be a bit firmer than canned.
Is it necessary to let the cake sit for a day before serving?
While it's not strictly necessary, allowing the cake to sit for at least a day enhances the flavors and improves the texture. The resting period helps the ingredients meld together, resulting in a more flavorful cake.
Can I freeze this cake?
Yes, you can freeze the Hawaiian Pineapple Fruit Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving for the best texture.
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).