Pineapple Caramel Cake
A moist, pineapple-infused caramel cake topped with brown sugar and walnuts, offering a delightful combination of sweetness and crunch, perfect for casual gatherings or dessert lovers.
Ingredients
Instructions
- Mix sugar, flour, salt, soda, and canned pineapple in a bowl.
- Pour the batter into a greased 9 x 13-inch cake pan.
- Sprinkle brown sugar and chopped walnuts on top of the batter.
- Bake at 350°F (175°C) for 30 to 35 minutes until golden and cooked through.
Tips & Substitutions
For a moister cake, consider adding a splash of pineapple juice from the can to the batter. If you don't have walnuts, pecans or almonds make great substitutes. You can also try using whole wheat flour for a healthier option. For a fun twist, add a teaspoon of vanilla extract to enhance the flavor.
Serving Suggestions
Serve this Pineapple Caramel Cake warm, topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a drizzle of caramel sauce or a dollop of whipped cream. For an added crunch, consider serving alongside a side of Haystacks(Sugar-Free Cookies).
Storage & Reheating
Store any leftovers 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, place individual slices in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Caramel Cake contains roughly 749 calories, with 12g protein, 83g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (25% of the Daily Value), protein (24% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 897mg per serving (39% 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 make sure to cut it into small pieces and measure out 20 ounces. Fresh pineapple will add a bright flavor and texture to the cake, but you may need to adjust the sugar slightly since canned pineapple is often sweeter.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with white sugar mixed with a bit of molasses. For a lighter option, try using coconut sugar or honey, but keep in mind that this may alter the flavor and texture slightly.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. To maintain freshness, avoid adding any toppings until you're ready to serve. If you want to prepare the batter in advance, it can be refrigerated for up to 24 hours before baking.
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).