Pineapple-Cherry-Nut Cake
A moist, flavorful pineapple cherry nut cake with warm spices and crunchy pecans, perfect for celebrations, teatime, or satisfying dessert cravings with a tropical twist.
Ingredients
Instructions
- Cream Crisco and sugar until light and fluffy.
- Beat in eggs one at a time.
- Sift together flour, allspice, nutmeg, baking powder, and baking soda.
- Gradually add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Stir in crushed pineapple, chopped maraschino cherries, and chopped pecans.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Garnish with reserved maraschino cherries before serving.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of Crisco, which can add a richer flavor. You can also substitute half of the all-purpose flour with whole wheat flour for added texture. If buttermilk is unavailable, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. This will mimic the acidity needed for the baking soda to react.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve with a drizzle of caramel sauce. It makes a wonderful dessert after a hearty meal or can be enjoyed with a cup of coffee or tea. Consider serving it alongside Crispy Onion Rings for a fun, savory-sweet combination.
Storage & Reheating
Store any leftover Pineapple-Cherry-Nut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Cherry-Nut Cake contains roughly 145 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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, fresh pineapple can be used, but ensure it is finely chopped and well-drained to avoid excess moisture. The flavor will be brighter, and it can enhance the overall taste of the cake. Just remember to remove the core and tough parts before chopping.
What can I substitute for maraschino cherries?
If you prefer, you can substitute maraschino cherries with dried cherries or fresh pitted cherries, depending on availability. Dried cherries will add a chewy texture, while fresh ones will provide a burst of flavor. Just make sure to chop them finely to mix well into the batter.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, or add 1/4 teaspoon of xanthan gum to help with the structure. This will allow you to enjoy the flavors without the gluten.
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).