Judy'S Pineapple Cake
Judy's Pineapple Cake is a delightful dessert that combines the sweetness of crushed pineapple with a moist, fluffy texture. Topped with crunchy walnuts, this cake is perfect for gatherings or as a sweet treat any time. It's a beloved recipe that suits all ages and occasions.
Ingredients
Instructions
- Mix all dry ingredients together and add to the remaining ingredients; mix well.
- Bake in a greased 13 x 9-inch glass baking dish at 350° for 35 minutes.
- Let cool in the pan.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have walnuts, you can substitute with pecans or omit them entirely for a nut-free version. Consider adding a teaspoon of vanilla extract for extra flavor. Ensure the pineapple is well-drained to avoid excess moisture, which can affect baking time. This cake can also be enhanced with a cream cheese frosting, giving it a delightful twist.
Serving Suggestions
This pineapple cake is delicious on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside Pink Salad for a refreshing contrast. It can also be enjoyed with a cup of coffee or tea, making it a perfect dessert for gatherings or casual family dinners.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Pineapple Cake contains roughly 253 calories, with 5g protein, 53g carbohydrates, and 3g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 527mg per serving (23% 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 crush it finely and drain any excess juice. Fresh pineapple will provide a vibrant flavor, but keep in mind that it may alter the moisture content slightly, so adjust baking time as needed.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter, bake for an additional 5-10 minutes, checking frequently to avoid overbaking.
Can I freeze this pineapple cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving. This makes it a great make-ahead dessert for special occasions.
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).