Pineapple Arkansas Cake
A moist and flavorful pineapple cake with crunchy walnuts, perfect for gatherings or dessert tables, offering a delightful combination of tropical sweetness and nutty texture.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch cake pan.
- In a mixing bowl, combine flour, sugar, eggs, baking soda, vanilla, chopped walnuts, and crushed pineapple with juice. Mix all ingredients together until well blended.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool completely before serving.
Tips & Substitutions
For an extra layer of flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If you prefer a nuttier taste, you can substitute pecans for the walnuts. To keep the cake moist, ensure you mix the batter just until combined; overmixing can lead to a dense texture. If you're looking for a more tropical flavor, try adding shredded coconut as well.
Serving Suggestions
Serve Pineapple Arkansas Cake topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs wonderfully with a cup of coffee or tea. For an elegant touch, drizzle with a light glaze or serve alongside a slice of Katie Schaffer'S Corn Bread for a unique twist on dessert.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. To reheat, simply microwave individual pieces for about 15-20 seconds or warm in the oven at 300°F (150°C) for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Arkansas Cake contains roughly 359 calories, with 5g protein, 35g carbohydrates, and 14g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to crush it and ensure you include the juice. Fresh pineapple should be completely ripe for the best flavor, and you may need to adjust the sweetness depending on your taste preference.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the cake as oven temperatures can vary; starting to check at the 35-minute mark is a good practice.
Can I freeze this cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. To serve, thaw in the refrigerator overnight and bring to room temperature before enjoying.
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).