Nan'S Pineapple Cake
A moist pineapple cake with crunchy nuts and a sweet, fruity flavor, perfect for casual gatherings or dessert tables, offering a delightful tropical twist.
Ingredients
Instructions
- Mix eggs, flour, sugar, salt, soda, vanilla, chopped nuts, and pineapple with juice in a bowl.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes until golden and cooked through.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. You can substitute the chopped nuts with shredded coconut for added texture and flavor. If you prefer less sweetness, reduce the sugar slightly. Make sure to mix the batter gently to avoid overmixing, which can lead to a dense cake. You can also add a pinch of cinnamon for a warm flavor boost.
Serving Suggestions
Serve Nan's Pineapple Cake as a delightful dessert on its own or topped with whipped cream for extra indulgence. It pairs beautifully with a cup of tea or coffee. You can also serve it alongside a scoop of vanilla ice cream for a refreshing contrast. For a festive touch, consider garnishing with fresh pineapple or a sprinkle of toasted coconut.
Storage & Reheating
Store any leftover pineapple 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, simply microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nan'S Pineapple Cake contains roughly 903 calories, with 9g protein, 130g carbohydrates, and 8g fat. It is an excellent source of calcium (23% of the Daily Value) and potassium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2097mg per serving (91% 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 ensure to crush it and add some juice to match the consistency of canned pineapple. The cake may have a slightly different texture and taste, but it will still be delicious.
What can I do if the cake is too sweet?
If you find the cake too sweet, consider serving it with a tart fruit sauce or a scoop of yogurt to balance the flavors. You can also reduce the sugar in the recipe next time or pair it with less sweet accompaniments.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better structure. The taste and texture may vary slightly, but it should still be enjoyable.
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).