Pineapple Applesauce Cake
A moist, flavorful pineapple applesauce cake infused with warm spices and raisins, perfect for family gatherings or special occasions, offering a sweet, fruity, and spiced taste.
Ingredients
Instructions
- Blend the brown sugar and shortening together until well combined.
- Add eggs and beat well until mixture is smooth.
- Sift together the flour, soda, salt, cinnamon, cloves, nutmeg, and ginger.
- Add the dry ingredients to the egg-sugar mixture and beat well.
- Stir in the applesauce, crushed pineapple, and raisins.
- Mix everything thoroughly until combined.
- Pour the batter into a large tube pan.
- Bake at 350°F (175°C) for about 2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using applesauce in place of some of the shortening. You can substitute half of the shortening with unsweetened applesauce for a healthier twist. If you prefer a spicier flavor, increase the amount of cinnamon and nutmeg. This cake also works well with the addition of walnuts or pecans for added texture.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a warm cup of tea or coffee for a comforting afternoon treat. It also makes a great dessert for gatherings, complementing other American recipes like Beth'S Cherry Delight.
Storage & Reheating
Store any leftover Pineapple Applesauce Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. When ready to enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Applesauce Cake contains roughly 1186 calories, with 10g protein, 131g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (29% of the Daily Value), calcium (28% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 619mg per serving (27% 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 crush it and drain any excess juice before adding it to the batter. This will ensure the cake maintains its desired texture and moisture level.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda and other ingredients are gluten-free as well to maintain the integrity of the recipe.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both alternatives will work well in this cake, adding richness and moisture.
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).