Out Of This World Cake
Out Of This World Cake is a decadent, tropical-inspired dessert featuring moist layers infused with crushed pineapple, coconut, and pecans. Its rich, sweet flavor profile makes it perfect for special occasions or when you crave a comforting, indulgent treat that impresses guests.
Ingredients
Instructions
- Cream butter and sugar; add eggs, one at a time, beating thoroughly.
- Add vanilla flavoring.
- Mix graham cracker crumbs and baking powder together, then add alternately with milk to the creamed mixture.
- Mix well, then fold in crushed pineapple, coconut, and chopped pecans.
- Pour batter into a greased tube pan.
- Bake at 350°F for 1 hour.
- Allow to cool, then dust with confectioners' sugar before serving.
Tips & Substitutions
For a lighter texture, you can substitute half the margarine with unsweetened applesauce. If you prefer, swap the crushed pineapple with crushed peaches or pears for a different flavor. Ensure that the crushed pineapple is well-drained to prevent excess moisture in the batter. To enhance the coconut flavor, consider toasting the flaked coconut before adding it to the mixture.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with coffee or tea and can be a fantastic addition to any gathering. For a fun twist, consider serving it alongside a slice of Cheesecake Made Easy for a dessert spread that impresses guests.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice the cake and warm it in the microwave in 10-second intervals. This will help maintain its moisture while reviving the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Out Of This World Cake contains roughly 400 calories, with 5g protein, 60g carbohydrates, and 17g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. However, keep in mind that using butter will enhance the flavor and richness of the cake, though it may slightly alter the texture.
What can I use instead of chopped pecans?
If you're looking for a nut-free option, you can omit the pecans entirely or replace them with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, walnuts or almonds can be used as substitutes.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the graham crackers with a gluten-free graham cracker alternative or crushed gluten-free cookies. Ensure that all other ingredients, like baking powder and vanilla, are also gluten-free.
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).