No Shortening Pineapple Cake
A moist, flavorful pineapple cake with chopped nuts, perfect for gatherings or casual desserts, featuring tropical pineapple and a tender crumb without shortening.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix together flour and sugar in a large bowl.
- Add beaten eggs, baking soda, vanilla extract, salt, chopped nuts, and crushed pineapple with juice. Mix well.
- Pour mixture into an ungreased 9 x 13-inch baking dish.
- Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Cool completely before icing.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you prefer, you can substitute half of the sugar with honey or maple syrup for a different flavor profile. Adding a teaspoon of cinnamon can enhance the cake's warmth, while using walnuts or pecans instead of mixed nuts adds a delightful crunch. Ensure the crushed pineapple is well-drained if you want a less moist cake.
Serving Suggestions
This cake is delicious on its own, but you can enhance it with a light icing or whipped cream. Serve it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Lynn'S Cornbread for a comforting meal. Consider serving it at brunch to complement coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm it in the oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Shortening Pineapple Cake contains roughly 207 calories, with 2g protein, 26g carbohydrates, and 1g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 840mg per serving (37% 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 instead of canned. Just chop it finely and make sure to include the juice for moisture. However, canned pineapple is sweeter and more convenient, so adjust sugar levels if using fresh.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. The baking soda will still work effectively, so no other adjustments are needed.
Can I freeze this cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and enjoy!
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).