Pan, Pineapple Cake
A moist, tropical-flavored pineapple cake with crunchy pecans and coconut, topped with a rich icing, perfect for celebrations or family gatherings with a sweet, fruity taste.
Ingredients
Instructions
- Preheat the oven and grease and flour a long cake pan.
- Mix the yellow cake mix with eggs, water, and oil as per package instructions.
- Drain the crushed pineapple well.
- Pour the cake batter into the prepared pan.
- Add the crushed pineapple evenly over the batter.
- Bake in the preheated oven for 30 to 45 minutes until a toothpick inserted into the center comes out clean.
- While the cake is still hot, prepare the icing by putting sugar and margarine in a pan.
- Bring the mixture to a boil.
- Use a knife to poke holes all over the hot cake.
- Pour the hot icing over the cake, allowing it to soak in.
- Sprinkle the pecans and coconut over the top of the cake.
- Let the cake cool completely before serving.
Tips & Substitutions
For a more tropical flavor, consider adding a teaspoon of vanilla extract or a splash of rum to the cake batter. If you’re out of pecans, walnuts or almonds can be a great substitute. Ensure you drain the pineapple thoroughly to avoid a soggy cake. For an extra touch, you can toast the coconut before sprinkling it on top.
Serving Suggestions
This cake is delightful on its own but can be served with a scoop of vanilla ice cream for a decadent dessert. Pair it with a cup of coffee or tea for an afternoon treat. It also complements a fresh fruit salad, like a Spinach-Strawberry Salad, bringing a refreshing balance to the meal.
Storage & Reheating
Store leftover pineapple 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, simply place a slice in the microwave for 10-15 seconds, or warm it in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pan, Pineapple Cake contains roughly 469 calories, with 4g protein, 20g carbohydrates, and 44g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 4g 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 make this cake in advance?
Absolutely! This cake can be made a day ahead. Just allow it to cool completely before covering it, and store it in an airtight container. The flavors will meld beautifully overnight, making it even more delicious.
What if I don't have yellow cake mix?
You can substitute with a homemade yellow cake recipe or use a white cake mix instead. Just ensure to follow the same liquid measurements as indicated on the package to maintain the cake's moisture and texture.
Is this recipe suitable for vegans?
This recipe is not vegan as it contains margarine and cake mix that may have dairy. To make a vegan version, use a vegan cake mix and substitute the margarine with a plant-based butter or oil, and ensure the other ingredients are dairy-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).