Pineapple Cake For A Crowd
A moist and flavorful pineapple cake bursting with tropical sweetness, perfect for gatherings and dessert lovers who enjoy fruity, moist baked treats.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 15 x 10 x 2-inch jelly roll pan. Mix 3/4 cup undrained crushed pineapple with coconut and set aside.
- Work shortening until soft.
- Add sugar and beat until mixture is creamy. Add eggs one at a time, beating well after each addition.
- Alternately stir in dry ingredients (flour, baking powder, soda, salt) with remaining pineapple and juice.
- Pour batter into prepared pan and sprinkle with pineapple topping mixture.
- Bake for about 25 to 30 minutes or until the cake pulls away from sides of the pan.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with cake flour. If you prefer a more intense coconut flavor, try using toasted coconut. Make sure to drain the crushed pineapple well if you want a less moist cake. For added warmth, a bit of nutmeg can complement the dash of ginger beautifully.
Serving Suggestions
Serve this pineapple cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. For a festive touch, consider garnishing with fresh pineapple slices or toasted coconut. This cake also works well alongside a cup of coffee or tea, making it a perfect dessert for gatherings.
Storage & Reheating
Store any leftover pineapple cake in an airtight container in the refrigerator for up to 4 days. To keep it fresh, you can also wrap individual slices in plastic wrap. Reheat slices in the microwave for about 10-15 seconds for a warm treat, or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake For A Crowd contains roughly 52 calories, with 1g protein, 6g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 687mg per serving (30% 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 for this recipe! Just make sure to finely chop it and measure out the equivalent amount of crushed pineapple. Fresh pineapple may yield a slightly different texture, but it will add a fresh flavor to the cake.
How can I make this cake gluten-free?
To make this pineapple cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but it should still be delicious!
Can I freeze the pineapple cake?
Absolutely! You can freeze the pineapple cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator overnight 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).