Pineapple Cake(No Mixer, Mix By Hand)
A moist and flavorful pineapple cake with crunchy pecans, perfect for casual gatherings or dessert lovers seeking a homemade treat without a mixer.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.
- In a mixing bowl, combine flour, white sugar, baking soda, and salt.
- Add eggs, vanilla, and pineapple to the dry ingredients and mix by hand until well combined.
- Chop pecans and fold them into the batter.
- Pour the batter into the greased pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple with its juice instead of just the fruit. If you have dietary restrictions, you can use a gluten-free flour blend in place of regular flour. Chopped walnuts can be substituted for pecans if desired. Mixing by hand ensures a tender crumb, so avoid overmixing once the wet ingredients are added.
Serving Suggestions
Serve this pineapple cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider adding a sprinkle of toasted coconut on top, or serve alongside a light salad for a balanced meal.
Storage & Reheating
Store leftover pineapple cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake(No Mixer, Mix By Hand) contains roughly 28 calories, with 0g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 830mg per serving (36% 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! Just ensure you finely chop it and possibly add a little extra sugar if the fresh fruit is less sweet than canned. The texture will be slightly different, but it will add a fresh flavor that many enjoy.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a mashed banana for each egg. This will keep the cake moist and flavorful, fitting well into vegetarian recipes without compromising on taste.
How can I tell if the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time. Remember, the cake will continue to cook slightly after removing it from the oven, so don't overbake.
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).