Pineapple-Nut Sheet Cake
A moist, flavorful sheet cake featuring crushed pineapple and crunchy nuts, perfect for gatherings or teatime, offering a sweet tropical twist in every bite.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix crushed pineapple, sugar, eggs, vanilla, and soda in a bowl.
- Stir in flour and chopped nuts until well combined.
- Pour the batter into a buttered 9 x 13-inch pan.
- Bake for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to make it a bit healthier, you can substitute half of the flour with whole wheat flour. Adding a pinch of cinnamon can also enhance the taste. Be careful not to overmix when incorporating the flour and nuts to keep the cake light and fluffy.
Serving Suggestions
This Pineapple-Nut Sheet Cake is delicious on its own, but you can elevate it by serving it with whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with Grandma Ellen'S Fruit Salad for a refreshing dessert spread. Consider adding a sprinkle of toasted coconut on top for extra texture and flavor.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Nut Sheet Cake contains roughly 414 calories, with 6g protein, 67g carbohydrates, and 4g fat. It is a good source of vitamin C (19% of the Daily Value), protein (12% of the Daily Value), and iron (11% 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. Just make sure to crush it finely and measure out about 2 cups. Keep in mind that fresh pineapple has a different moisture content, so adjust baking time accordingly. The cake may also have a slightly different flavor and texture when using fresh fruit.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this cake, as they complement the pineapple's sweetness nicely. If you have allergies or prefer a different flavor, you can also try using almonds or hazelnuts. Just make sure to chop them roughly for the best texture.
Can I freeze the cake for later?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight before serving.
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).