Pineapple "Flop" Cake
A moist and flavorful pineapple cake with a creamy cream cheese topping, perfect for gatherings or dessert tables, blending sweet pineapple and rich cream cheese flavors.
Ingredients
Instructions
- In a mixing bowl, stir together flour, crushed pineapple with juice, baking soda, eggs, and sugar using a wooden spoon.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 350°F for 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, beat cream cheese, confectioners sugar, margarine, and vanilla until smooth and creamy.
- Once the cake has cooled, spread the cream cheese mixture evenly over the top.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute unsweetened applesauce for margarine for a healthier version. If you want to add a hint of spice, consider incorporating a teaspoon of cinnamon. This cake pairs beautifully with Pineapple Delight Congealed Salad for a tropical-themed meal.
Serving Suggestions
Serve this delicious Pineapple 'Flop' Cake as a dessert at family gatherings or potlucks. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside light, refreshing salads or even as a sweet brunch option paired with Angi'S Best Cinnamon Rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or until warmed through. The cream cheese topping can become soft, so enjoy it chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple "Flop" Cake contains roughly 1777 calories, with 17g protein, 137g carbohydrates, and 101g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (34% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1111mg per serving (48% 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, but make sure to crush it well and include the juice to maintain the cake's moisture. Canned pineapple is typically softer and sweeter, so adjust sugar levels if using fresh.
Is it necessary to grease the baking pan?
Yes, greasing the baking pan is essential to prevent the cake from sticking. You can use margarine or a non-stick spray. If you're concerned about sticking, consider lining the pan with parchment paper for easy removal.
How can I make this cake more festive for celebrations?
To make the cake more festive, consider adding shredded coconut on top of the cream cheese layer or decorating with fresh pineapple slices and maraschino cherries. You could also sprinkle some colorful sprinkles for a fun touch.
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).