Pineapple Butterscotch Cake
A moist, flavorful pineapple butterscotch cake combining tropical fruitiness with rich butterscotch chips, perfect for gatherings or a delightful dessert treat for pineapple lovers.
Ingredients
Instructions
- Drain the crushed pineapple and reserve the syrup.
- Mix 1 1/2 cups of the drained pineapple with the butterscotch chips.
- Combine the pound cake mix with the pudding mix.
- Prepare the pound cake batter as directed on the package, using the reserved pineapple syrup as all or part of the liquid.
- Fold in the remaining drained pineapple into the batter.
- Pour the batter into a greased 13 x 9-inch baking pan.
- Spread the pineapple-chip mixture evenly over the top of the batter.
- Bake in a 325°F (163°C) oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a dash of vanilla extract to the batter. If butterscotch chips are unavailable, you can substitute with caramel chips or even chocolate chips for a different twist. Ensure to mix the pineapple gently with the batter to maintain the cake's fluffy texture. This recipe is a delightful variation of American recipes that highlight tropical flavors.
Serving Suggestions
Serve the Pineapple Butterscotch Cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on top for added indulgence. For a balance of flavors, consider serving it alongside a fresh fruit salad or a light yogurt for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. Alternatively, you can enjoy it cold for a refreshing treat, especially on warm days.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Butterscotch Cake contains roughly 267 calories, with 0g protein, 4g carbohydrates, and 29g fat.
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 yourself and ensure it's well-drained to avoid excess moisture in the cake. Fresh pineapple offers a vibrant flavor, but the sweetness level may vary compared to canned, so taste and adjust sugar if needed.
What can I use if I don't have a 13 x 9-inch pan?
If you don't have a 13 x 9-inch baking pan, you can use two 8-inch round cake pans instead. Just be sure to adjust the baking time, checking for doneness a few minutes earlier since the batter will have more surface area.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just ensure it is well-covered to keep it moist. For the best flavor, allow it to come to room temperature before serving.
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).