Pineapple Granny Cake
A moist, pineapple-infused cake with a crunchy brown sugar topping and nuts, perfect for dessert or teatime gatherings, offering a sweet, tropical flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix sugar, flour, crushed pineapple with juice, eggs, salt, and soda together until well combined.
- Pour the batter into a 9 x 13-inch baking pan.
- Sprinkle brown sugar and chopped nuts evenly over the batter.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and pour the topping over the hot cake before serving.
Tips & Substitutions
For a sweeter cake, consider adding a bit of vanilla extract or cinnamon to the batter. If you don't have crushed pineapple, you can substitute it with an equal amount of applesauce for moisture. Be sure to drain the pineapple well if you prefer a less moist cake. For a crunchier topping, try adding chopped pecans or walnuts, which complement the flavors beautifully.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Pair it with a cup of coffee or tea for a wonderful afternoon treat. For a fun twist, serve alongside a slice of Peach Crisp Delight for a delicious dessert spread.
Storage & Reheating
Store any leftover Pineapple Granny Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it to keep it fresh for about a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Granny Cake contains roughly 360 calories, with 7g protein, 73g carbohydrates, and 5g fat. It is a good source of protein (15% of the Daily Value), iron (15% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% 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 crush it and add the juice to the batter. Fresh pineapple can add a brighter flavor, but it may alter the moisture content, so adjust accordingly.
What can I use instead of eggs for a vegan version?
For a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. This will help bind the ingredients without using eggs.
How can I make this cake more festive for a special occasion?
To make the cake more festive, consider adding a cream cheese frosting or a coconut topping. You can also garnish with fresh pineapple slices or maraschino cherries for a pop of color. This will elevate the cake for holidays or celebrations.
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).