Pineapple Cake With Optional Icing
A moist pineapple cake with a sweet cream cheese topping, perfect for celebrations or casual gatherings, offering tropical flavors and a delightful texture.
Ingredients
Instructions
- Mix the first seven ingredients together: flour, sugar, eggs, soda, salt, crushed pineapple, and chopped nuts.
- Pour the batter into a greased 13 x 9-inch pan and bake at 350°F for 40 to 45 minutes.
- With an electric mixer, beat the cream cheese, oleo, powdered sugar, and vanilla until smooth.
- Spread the cream cheese mixture evenly on the cooled cake.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. You can substitute the oleo with unsalted butter for a richer flavor. If you prefer a less sweet icing, reduce the powdered sugar or add a squeeze of lemon juice for brightness. Adding shredded coconut to the batter can enhance the tropical flavor, similar to the inspiration found in Sweet Potato Gooey Bars.
Serving Suggestions
This pineapple cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Fresh fruit, such as sliced strawberries or raspberries, pairs beautifully with this cake. It also makes a great addition to a dessert table alongside Grandma's Banana Pudding or Eskimo Pie (A Special Dessert).
Storage & Reheating
Store any leftover pineapple cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze them for up to 2 months. To reheat, simply microwave a slice for 15-20 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake With Optional Icing contains roughly 299 calories, with 6g protein, 45g carbohydrates, and 9g fat. It is a good source of vitamin C (19% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). 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 finely and ensure it's well-drained to avoid excess moisture in the cake. Fresh pineapple will give a fresher taste, but the canned version is more convenient and sweeter.
What type of nuts work best in this cake?
Chopped walnuts or pecans are excellent choices for this pineapple cake, adding a nice crunch and flavor. You can also experiment with macadamia nuts for a tropical twist, but ensure they are chopped finely to distribute evenly throughout the batter.
How can I make this recipe dairy-free?
To make a dairy-free version, use a dairy-free cream cheese substitute and replace the oleo with a plant-based margarine. Ensure your powdered sugar does not contain any dairy additives. The cake will still be moist and flavorful without the dairy ingredients.
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).