Pineapple Lemon Cake
A moist, fruity pineapple lemon cake featuring a tender lemon-flavored crumb topped with nuts and served warm with whipped cream, perfect for dessert or a special occasion.
Ingredients
Instructions
- Grease an oblong pan.
- Pour in the can of crushed pineapple.
- Sprinkle the lemon cake mix evenly over the pineapple without stirring.
- Add the oleo and butter, cut into pieces, on top of the cake mix.
- Sprinkle nuts over the top.
- Bake at 325°F (163°C) for about 55 minutes.
- Serve warm topped with whipped cream.
Tips & Substitutions
For a lighter texture, consider using a sugar-free lemon cake mix to reduce calories. If you want a nut-free version, you can simply omit the nuts or substitute with toasted coconut for added flavor. Experimenting with different fruit toppings, such as cherries or blueberries, can also enhance the taste. Be sure to check the cake's doneness with a toothpick to avoid overbaking.
Serving Suggestions
This Pineapple Lemon Cake is best served warm and topped with a generous dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert. For a complete meal, consider serving it alongside a light salad or as part of a brunch spread that includes dishes like Rolled Cookies (Cutout) or Cheese Dip In A Bread Bowl.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You may also freeze individual portions wrapped in plastic and placed in an airtight container for up to a month. To reheat, simply microwave a piece for about 15-20 seconds or warm it in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Lemon Cake contains roughly 268 calories, with 1g protein, 20g carbohydrates, and 21g 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, you can use fresh pineapple; just make sure to chop it finely and include some juice to maintain moisture. However, canned pineapple offers a consistent sweetness and moisture level, making it a reliable choice for this recipe.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the Hinds lemon cake mix with a gluten-free lemon cake mix available in stores. Be sure to check the other ingredients for any gluten content and adjust accordingly.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract to the cake mix or incorporating lemon zest for an extra citrus punch. You can also try adding a pinch of cinnamon to the nuts for a warm spice contrast.
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).