Pineapple Honey Cake
A moist, fruity pineapple honey cake with warm spice notes, perfect for dessert or teatime, appealing to those who love tropical flavors and sweet, tender baked goods.
Ingredients
Instructions
- Drain the crushed pineapple and set aside.
- Combine biscuit mix, honey, melted oleo, egg, milk, and apple pie spice in a bowl and stir well until blended.
- Add 1/2 of the drained pineapple to the mixture and blend together.
- Pour the batter into a greased 8-inch square baking pan.
- Cover the batter with the remaining pineapple mixed with 1/4 cup oleo and 1/3 cup honey.
- Bake at 400°F (200°C) for 30 to 35 minutes or until done.
Tips & Substitutions
For a lighter cake, consider substituting half of the milk with unsweetened applesauce or a plant-based milk. If you don't have oleo, unsalted butter or coconut oil can work as a substitute. Adjust the apple pie spice to your taste, or try using cinnamon and nutmeg for a different flavor profile. Ensure the batter is smooth for the best texture.
Serving Suggestions
This Pineapple Honey Cake is delightful on its own but can be served with a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a refreshing Lemon-Grape Frostie (Non-Alcoholic Drink) to balance the sweetness of the cake. Enjoy it as a dessert or a sweet breakfast option alongside coffee or tea.
Storage & Reheating
To store leftovers, keep the cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in a 350°F (175°C) oven for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Honey Cake contains roughly 154 calories, with 2g protein, 34g carbohydrates, and 2g fat.
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 instead of canned. Just make sure to finely chop it and measure out about 1 1/2 cups to match the quantity. You can also adjust the sweetness by adding a bit more honey if needed.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the biscuit mix with a gluten-free alternative, ensuring it contains a similar blend of flours and leavening agents. Additionally, double-check other ingredients like honey to ensure they're gluten-free.
How can I enhance the flavor of the cake?
Consider adding chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor. You could also incorporate a teaspoon of vanilla extract for more depth. For a tropical twist, mix in shredded coconut.
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).