Pineapple 2 Cake
A moist, flavorful pineapple cake featuring sweet crushed pineapple and simple ingredients, perfect for parties, picnics, or a delightful dessert that appeals to all ages.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a moister cake, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor. If you don't have crushed pineapple, you can substitute it with an equal amount of finely chopped fresh pineapple or canned pineapple chunks, but be sure to crush them well. To make this a lighter cake, you could replace half the sugar with a sugar substitute suitable for baking.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside fresh fruit or a light sorbet for a refreshing contrast. For a festive touch, top with toasted coconut or crushed nuts. This cake also makes a great treat for potlucks or casual gatherings.
Storage & Reheating
Store any leftover Pineapple 2 Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply microwave individual slices for 15-20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple 2 Cake contains roughly 732 calories, with 11g protein, 160g carbohydrates, and 8g fat. It is an excellent source of vitamin C (60% of the Daily Value), calcium (25% of the Daily Value), and protein (23% of the Daily Value). Note that it is relatively high in sodium, at 1581mg per serving (69% 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! Just make sure to finely chop it and measure out the equivalent of 20 ounces. You may want to add a bit of juice or extra sweetness to compensate for the lack of syrup found in canned pineapple.
What can I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing the batter or not measuring the flour accurately. Be sure to spoon the flour into your measuring cup and level it off for accuracy. Additionally, check that your baking soda is fresh, as expired leavening agents can affect the cake's rise.
How can I make this recipe gluten-free?
To make Pineapple 2 Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, such as baking soda, are gluten-free as well. The texture may vary slightly, but it should still taste 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).