Miss Frances Stephens' Pineapple Cake For A Crowd
A moist, tropical pineapple cake with coconut and chocolate morsels, perfect for gatherings and dessert lovers seeking a sweet, fruity treat with rich flavors.
Ingredients
Instructions
- Mix 3/4 cup undrained crushed pineapple with coconut and set aside.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Work shortening until soft, then add sugar and beat until creamy.
- Add eggs one at a time, beating after each addition.
- Alternately mix in the flour mixture and remaining undrained pineapple into the batter.
- Pour the batter into a greased baking pan.
- Sprinkle the batter with the pineapple and coconut mixture and chocolate morsels.
- Bake at 325°F for 25 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before mixing. If you don't have flaked coconut, finely chopped nuts can be a great substitute. You can also use canned pineapple in its own juice if crushed pineapple isn't available. To make this recipe even easier, consider preparing a batch of Instant Cookies as a quick dessert option.
Serving Suggestions
This pineapple cake is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a tropical fruit salad or a scoop of sorbet for a refreshing contrast. For a fun twist, consider serving with slices of Old Fashioned White Bread on the side to soak up any excess pineapple juice.
Storage & Reheating
Store any leftover pineapple cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for a few seconds or place in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Frances Stephens' Pineapple Cake For A Crowd contains roughly 1271 calories, with 2g protein, 36g carbohydrates, and 128g fat. It is an excellent source of vitamin C (28% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2576mg per serving (112% 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 well and adjust the moisture level accordingly. Fresh pineapple will add a vibrant flavor and texture to the cake, but you may need to reduce the liquid content slightly.
What can I substitute for shortening?
If you prefer to avoid shortening, you can use an equal amount of unsalted butter or coconut oil. Both alternatives will add a rich flavor to the cake. Just remember that butter may give a slightly different texture, making it a bit denser.
How do I know when the cake is done baking?
The cake should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. Keep an eye on it, as oven temperatures can vary; check for doneness a few minutes before the recommended baking time.
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).