Pineapple Cake(No Butter)
A moist, pineapple-infused cake with a tender crumb and crunchy nuts, perfect for gatherings or as a sweet treat for pineapple lovers.
Ingredients
Instructions
- Mix flour and sugar in a bowl.
- Stir in the beaten eggs, soda, vanilla, chopped nuts, crushed pineapple, and pineapple juice until well combined.
- Pour the batter into an ungreased 9 x 13-inch baking dish.
- Bake at 350°F for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Frost with Cream Cheese Frosting before serving.
Tips & Substitutions
For a moister cake, consider adding a bit of mashed banana or unsweetened applesauce. If you prefer a different flavor, try substituting almond extract for vanilla. You can also use whole wheat flour for a healthier option. Ensure your baking soda is fresh for optimal rise, and try mixing in dried fruit or coconut for added texture, similar to flavors in Caramel Fruit Salad.
Serving Suggestions
Serve this delicious pineapple cake with a generous layer of cream cheese frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or fresh fruit on the side. For a fun twist, try it alongside Potato Chip Or Pretzel Cookies for a unique dessert platter that will impress your guests.
Storage & Reheating
Store any leftover pineapple cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds or enjoy it cold with a dollop of whipped cream for added indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake(No Butter) contains roughly 1093 calories, with 11g protein, 151g carbohydrates, and 22g fat. It is an excellent source of vitamin C (60% of the Daily Value), potassium (28% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and calcium. It also contributes 7g 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 make sure to finely chop it and include the juice for moisture. You may need to adjust the sugar slightly, depending on the sweetness of your fresh pineapple. This will give a fresher taste and texture to your cake.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. The texture may vary slightly, but you'll still enjoy a delicious cake.
How can I make this cake more flavorful?
You can enhance the flavor by adding spices like cinnamon or nutmeg to the batter. Additionally, incorporating zest from an orange or lemon can brighten the cake's taste. For extra richness, consider mixing in a tablespoon of coconut milk along with the crushed pineapple.
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).