Pineapple Cake With Icing
A moist pineapple cake with a sweet pineapple icing topping, perfect for casual gatherings and pineapple lovers seeking a tropical flavor boost.
Ingredients
Instructions
- Bake the cake mix as directed on the box in a 9 x 12-inch pan, saving 1 cup of the cake batter.
- Cook the reserved batter, sugar, oleo or butter, and crushed pineapple with juice in a double boiler.
- Stir constantly while cooking to prevent scorching.
- Allow the cooked mixture to cool to lukewarm, then spread over the warm baked cake.
Tips & Substitutions
For a lighter cake, consider using egg whites instead of whole eggs in the cake mix. You can substitute the oleo with coconut oil for a dairy-free option. If you prefer a less sweet cake, reduce the sugar to 3/4 cup. Make sure to stir the mixture continuously to avoid burning, especially when cooking the reserved batter with the pineapple.
Serving Suggestions
Serve this delightful pineapple cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Tasty Nut Granola as a crunchy topping. For a tropical theme, consider serving it alongside fresh fruit salads or coconut-flavored desserts.
Storage & Reheating
Store any leftover pineapple cake in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. This cake can also be enjoyed cold straight from the fridge, making it a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake With Icing contains roughly 137 calories, with 4g protein, 31g carbohydrates, and 0g fat. It is an excellent source of vitamin C (25% 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. Just make sure to crush it finely and include the juice for moisture. Fresh pineapple will give the cake a fresher flavor, but the texture may vary slightly from using canned pineapple.
What can I do if my cake is too dry?
If your cake turns out dry, try brushing it lightly with a simple syrup made from equal parts sugar and water heated until dissolved. This will add moisture and enhance the flavor. You could also serve it with a drizzle of cream or additional icing to improve the texture.
Is this recipe suitable for vegan diets?
To make this pineapple cake vegan, use a plant-based butter substitute and a vegan cake mix. Substitute the eggs with flaxseed meal or applesauce. With these adjustments, you can enjoy a delicious vegan version of this classic dessert.
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).