Pineapple Nut Cake
A moist, flavorful pineapple nut cake featuring sweet crushed pineapple, crunchy pecans, and buttery topping, perfect for dessert gatherings or casual get-togethers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spread the crushed pineapple into a greased 10 x 12-inch (25 x 30 cm) pan.
- Spread the yellow cake mix evenly over the pineapple.
- Scatter chopped pecans over the cake mix.
- Top with pieces of butter.
- Bake for 45 minutes until golden brown.
Tips & Substitutions
To enhance flavor, consider using toasted pecans for a richer taste. If you're looking for a lighter option, substitute the yellow cake mix with a gluten-free version. You can also add a sprinkle of cinnamon or nutmeg to the cake mix for added warmth. For a twist, try incorporating shredded coconut into the mix, reminiscent of American recipes that celebrate tropical flavors.
Serving Suggestions
Serve the Pineapple Nut Cake warm or chilled, topped with a generous dollop of whipped cream for a creamy contrast. It pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, consider serving it alongside other treats like Chewy Shortbread Bars or Michelle'S Thumbprint Cookies during gatherings.
Storage & Reheating
Store leftover Pineapple Nut Cake in an airtight container in the refrigerator for up to five days. To reheat, place a slice in the microwave for 15-20 seconds or until warmed through. For a delightful texture, you can also serve it cold, allowing the flavors to meld further.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Cake contains roughly 892 calories, with 9g protein, 27g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (33% of the Daily Value), and a good source of protein and iron. It also contributes 9g 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, but you will need to crush it finely to mimic the texture of canned crushed pineapple. Make sure to adjust the moisture content by reducing any additional liquids in the recipe, as fresh pineapple contains more water.
Is it possible to make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Once baked, allow it to cool completely, then cover it tightly and store it in the refrigerator. This will allow the flavors to develop further, making it even more delicious when served.
What if I don't have pecans?
If you don't have pecans, you can easily substitute them with walnuts or almonds for a different nutty flavor. Alternatively, you could omit the nuts altogether for a nut-free version, or use seeds like sunflower seeds for added crunch.
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).