Mom'S Pineapple Cake
A moist, flavorful pineapple cake with walnuts, perfect for family gatherings and celebrations, offering a delightful combination of sweetness and tropical tang.
Ingredients
Instructions
- Mix all ingredients in a large bowl.
- Grease and flour a 9 x 13-inch cake pan.
- Bake in a preheated oven at 325°F for 30 minutes.
- Frost with Cream Cheese Frosting.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the walnuts with pecans or omit them altogether for a nut-free version. If you prefer a less sweet cake, reduce the sugar to 1 1/2 cups. Consider adding a teaspoon of vanilla extract for extra flavor. This cake is a great base for variations like the Easy Cheesy Corn Bake.
Serving Suggestions
Serve this pineapple cake as a delightful dessert at gatherings or for afternoon tea. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle some caramel sauce on top. This cake goes wonderfully with coffee or tea, making it a perfect choice for brunch alongside Easy Fresh Asparagus Dip.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature or warm it gently in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pineapple Cake contains roughly 553 calories, with 5g protein, 36g carbohydrates, and 44g fat. It is a good source of vitamin C (16% of the Daily Value), dietary fiber (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 997mg per serving (43% 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 it and measure out the equivalent of one can. Fresh pineapple will give the cake a slightly different texture and flavor, but it will still be delicious.
What can I use instead of eggs for a vegan version?
To make this cake vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help to maintain the moisture and structure of the cake while keeping it egg-free.
How do I make the cream cheese frosting?
To make cream cheese frosting, beat together 8 oz of softened cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Adjust the sweetness to your liking by adding more or less powdered sugar.
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).