Pineapple Or Applesauce Cake
A moist and flavorful pineapple or applesauce cake with tender texture, perfect for casual gatherings or dessert tables, offering a sweet, fruity taste with simple ingredients.
Ingredients
Instructions
- Mix dry ingredients together, then stir in wet ingredients. Do not use a mixer.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Leave the cake in the pan and pour hot icing over the cake while it is still hot.
Tips & Substitutions
For a moister cake, consider adding a teaspoon of vanilla extract or swapping half of the crushed pineapple for applesauce. If you prefer a healthier option, use whole wheat flour instead of all-purpose flour. Ensure that the crushed pineapple is well-drained if you want a less moist cake. Stir gently to keep the cake light and fluffy; avoid overmixing.
Serving Suggestions
This pineapple cake can be served warm or at room temperature. Drizzle a simple glaze over the top or serve with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Heavenly Fruit Salad Dressing for a refreshing contrast. Enjoy it as a satisfying treat with a cup of coffee or tea.
Storage & Reheating
Store the leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or until warmed through. Avoid reheating the entire cake to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Or Applesauce Cake contains roughly 792 calories, with 20g protein, 171g carbohydrates, and 4g fat. It is an excellent source of vitamin C (61% of the Daily Value), iron (46% of the Daily Value), and protein (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1560mg per serving (68% of the Daily Value).
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 make sure to crush and finely chop it before adding it to the batter. You may want to adjust the moisture level by reducing other liquids slightly, as fresh pineapple can contain more water than canned.
What can I use instead of eggs?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for binding. This will maintain the cake's moisture and texture while making it suitable for vegetarian recipes.
How can I make this cake more flavorful?
To enhance the flavor, consider adding spices such as cinnamon or nutmeg to the dry ingredients. You could also fold in chopped nuts like pecans or walnuts for added texture and richness, complementing the sweetness of the cake.
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).