Pineapple Shake Cake
A moist, pineapple-infused cake with a tender crumb and nutty crunch, perfect for dessert or tea time, appealing to pineapple lovers and those seeking a retro treat.
Ingredients
Instructions
- Beat the eggs and add the crushed pineapple.
- Add the remaining ingredients and mix well.
- Pour the batter into a 9 x 13-inch ungreased pan.
- Bake in a 325° to 350°F oven for 30 to 40 minutes.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute all-purpose flour with whole wheat flour for a healthier option. If you want to enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. For nut allergies, omit the nuts or replace them with seeds like sunflower or pumpkin seeds.
Serving Suggestions
Serve the Pineapple Shake Cake with a dollop of whipped cream or a scoop of vanilla ice cream on top for a decadent treat. Pair it with a light fruit salad for a refreshing contrast. This cake also pairs beautifully with Libby'S Cranberry Salad for a festive meal. Consider serving it after a hearty dinner or at a potluck as a delightful dessert option.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. If you'd like to freeze it, slice the cake and wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Shake Cake contains roughly 368 calories, with 8g protein, 76g carbohydrates, and 4g fat. It is a good source of iron (16% of the Daily Value) and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 545mg per serving (24% 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 you'll need to crush it manually and adjust the moisture level. It's essential to ensure the batter is not too wet, so you might need to decrease any added liquids. For best results, use ripe, juicy pineapple to mimic the sweetness and flavor of canned crushed pineapple.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Ensure that all other ingredients are also gluten-free, especially the baking soda. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently than wheat flour.
What can I add to make this cake more flavorful?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or even some coconut flakes for a tropical twist. Additionally, incorporating some crushed nuts or chocolate chips can provide a delightful crunch and rich flavor. For a citrusy note, a bit of orange or lemon zest works wonderfully.
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).