Nina'S Pineapple Cake
A moist, flavorful pineapple cake featuring crushed pineapple and nuts, perfect for gatherings or dessert lovers seeking a sweet, tropical treat with a tender crumb.
Ingredients
Instructions
- Cream eggs with sugar until well combined.
- Add crushed pineapple, flour, baking soda, vanilla, and chopped nuts, mixing well after each addition.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until the cake is done and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting.
Tips & Substitutions
For a lighter texture, consider substituting half of the sugar with applesauce, which also adds moisture. If you prefer a nut-free version, simply omit the chopped nuts or replace them with shredded coconut for added flavor. Ensure that the crushed pineapple is well-drained to prevent a soggy cake. For an extra layer of taste, add a teaspoon of cinnamon or nutmeg to the batter.
Serving Suggestions
Serve the pineapple cake plain or frost it with cream cheese icing for a decadent treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside American recipes like Aunt Gertrude's Nut Cake or fruit salads for a fresh contrast.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil, which will keep it fresh for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Nina'S Pineapple Cake contains roughly 1261 calories, with 19g protein, 199g carbohydrates, and 41g fat. It is an excellent source of vitamin C (51% of the Daily Value), protein (39% of the Daily Value), and potassium (38% of the Daily Value). Note that it is relatively high in sodium, at 1035mg per serving (45% 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 crush it and ensure you add the juice as well. Fresh pineapple may lend a slightly different texture and flavor, so adjust the sweetness to your taste.
What can I do if my cake is too dry?
If your cake turns out dry, you can serve it with a drizzle of pineapple syrup or a simple syrup made from equal parts sugar and water. This will add moisture back into the cake and enhance its flavor.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the baking soda is also gluten-free. The texture may vary slightly, but it will still be delicious!
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).