Pineapple Mincemeat Cake
A moist, flavorful cake featuring pineapple and mincemeat, topped with toasted coconut and pecans, perfect for festive occasions or holiday gatherings.
Ingredients
Instructions
- Grease and flour two 9-inch round pans.
- Mix cake according to box directions using pineapple liquid instead of oil and water.
- Add mincemeat and 1 cup of drained pineapple; mix well.
- Fold in pecans, if desired.
- Pour batter into prepared pans.
- Bake in a 350°F oven for 35 to 40 minutes.
- Remove from oven and cool on wire rack for 10 minutes.
- Carefully remove cakes from pans and cool completely.
- Place one cake layer on a serving plate.
- Spread with 1 cup of drained pineapple and pecans.
- Place the second layer on top.
- Spread with the remaining pineapple and pecans.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs in the cake mix. If you don't have mincemeat, a mixture of finely chopped dried fruits and spices can be a great substitute. You can also add a splash of rum or brandy for extra flavor. Remember to drain the pineapple well to avoid a soggy cake.
Serving Suggestions
This Pineapple Mincemeat Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with Thelma'S Jello And Fruit Salad for a refreshing contrast. For a fun twist, consider offering a scoop of vanilla ice cream on the side. It also makes a great dessert for gatherings or potlucks.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in a preheated oven at 350°F for 5-10 minutes. This keeps the cake moist while refreshing its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Mincemeat Cake contains roughly 212 calories, with 3g protein, 14g carbohydrates, and 18g fat. It is a good source of dietary fiber (12% of the Daily Value). It also contributes 3g 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, you can use fresh pineapple for this recipe, but be sure to finely chop and drain it well to remove excess moisture. This will help maintain the cake's texture and prevent it from becoming too wet.
Is there a gluten-free option for this cake?
Yes, you can substitute the yellow or white cake mix with a gluten-free cake mix. Make sure to check the ingredients on the mincemeat box as well, as some brands may contain gluten. Adjust baking times as needed.
How can I make this cake more festive?
To enhance the festive feel, consider adding spices like cinnamon or nutmeg to the batter. You can also decorate the top with toasted coconut flakes and extra pecans, or drizzle a simple icing made from powdered sugar and pineapple juice for a special 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).