Josephine'S Pineapple Nut Cake
A moist and flavorful pineapple nut cake featuring crushed pineapple and chopped walnuts, perfect for gatherings and tea time with its sweet, nutty taste.
Ingredients
Instructions
- Mix all the ingredients together.
- Pour into a 12 x 9-inch pan.
- Bake for 35 to 40 minutes at 350°F.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. If you want to reduce sugar, you can substitute half of the sugar with applesauce for added moisture. Adding a teaspoon of vanilla extract can enhance the flavor. For a different nutty flavor, try using pecans instead of walnuts. Remember to mix the ingredients gently to avoid overworking the batter.
Serving Suggestions
Josephine's Pineapple Nut Cake is delicious on its own, but you can elevate it by serving it with whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted coconut on top adds a nice touch. It pairs beautifully with Dixie Potato Salad for a delightful meal. Consider serving it alongside coffee or tea for a comforting afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold. This cake also freezes well; wrap it tightly and store for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Josephine'S Pineapple Nut Cake contains roughly 1186 calories, with 27g protein, 81g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (57% of the Daily Value), vitamin C (55% of the Daily Value), and protein (54% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1249mg 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 chop it finely and drain any excess juice. Fresh pineapple may change the texture slightly, so ensure it's ripe for the best flavor.
What can I substitute for walnuts?
If you're allergic to walnuts or prefer a different nut, you can use chopped pecans, almonds, or even macadamia nuts. For a nut-free version, consider adding shredded coconut or sunflower seeds for crunch.
How can I make this cake more flavorful?
To enhance the flavor, add spices like cinnamon or nutmeg to the batter. A splash of rum or coconut extract can also add depth. For added texture, mix in some chocolate chips or dried fruit.
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).