Pineapple Butternut Cake
A moist and flavorful pineapple butternut cake featuring tropical pineapple and spiced nutmeg, perfect for dessert or teatime gatherings, appealing to fruit and vegetable lovers alike.
Ingredients
- 8 oz. can crushed pineapple in unsweetened juice ⓘ
- 1/2 cup raisins ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1/2 cup brown sugar ⓘ
- 1 1/2 cups peeled raw butternut squash, shredded ⓘ
- 1/2 cup vegetable oil ⓘ
- 2 teaspoons vanilla extract ⓘ
- 4 eggs ⓘ
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
- Drain pineapple; reserve the juice and pour it into a small saucepan.
- Add raisins to the pineapple juice and heat to boiling.
- Let the mixture sit until the raisins have plumped up and cooled.
- In a large bowl, combine flour, baking powder, ground cinnamon, salt, baking soda, and ground nutmeg.
- In another bowl, mix brown sugar, shredded butternut squash, vegetable oil, vanilla, and beaten eggs.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the drained pineapple and plumped raisins.
- Pour the batter into the prepared tube pan.
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a moister cake, ensure the butternut squash is well-shredded and not too dry. You can substitute the raisins with chopped dates or cranberries for a different flavor profile. If you don't have butternut squash, pumpkin puree can work in a pinch. Adjust the spices to your taste; adding a pinch of cloves enhances the warmth of this cake. Consider browsing more vegetarian recipes for similar delightful options.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with fresh fruit or a fruit compote. This cake is an excellent dessert option for gatherings, similar to a Punch Bowl Cake, adding a unique twist to your dessert table.
Storage & Reheating
Store leftover Pineapple Butternut Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, place a slice in the microwave for about 15-20 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Butternut Cake contains roughly 196 calories, with 2g protein, 35g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (59% of the Daily Value) and calcium (30% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1215mg per serving (53% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. Just be sure to add any toppings, like whipped cream, just before serving to maintain freshness.
What can I use instead of eggs for a vegan version?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients and maintain moisture in the cake.
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 just a few moist crumbs. Keep an eye on it towards the end of the baking time, as ovens can vary. If the top starts to brown too quickly, you can cover it loosely with foil.
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).