Pineapple Spice Cake
A moist and flavorful pineapple spice cake infused with cinnamon and nutmeg, perfect for gatherings and those who enjoy a rich, fruity dessert with a spicy kick.
Ingredients
Instructions
- Sift together the self-rising flour, cinnamon, and nutmeg.
- Mix all other ingredients except the egg whites and nuts.
- Add the nuts to the mixture and fold in the beaten egg whites gently.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a tablespoon of sour cream or yogurt to the batter. If self-rising flour isn't available, you can make your own by combining all-purpose flour with baking powder and salt. Adjust the spices to your liking; some people enjoy adding a pinch of cloves for extra warmth, reminiscent of American recipes.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a drizzle of White Bakery Frosting for added sweetness. Pair it with a cup of coffee or a glass of Pink Cherry Soda for a refreshing contrast. It also makes a great dessert after a hearty meal, such as Mom'S Spicy Pumpkin Pie.
Storage & Reheating
Store leftover pineapple spice cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Spice Cake contains roughly 535 calories, with 13g protein, 48g carbohydrates, and 33g fat. It is an excellent source of protein (26% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g 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, fresh pineapple can be used, but ensure to finely chop it and drain any excess juice to avoid making the batter too wet. Adjust the sweetness if necessary, as fresh pineapple can vary in sweetness compared to canned options.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend includes a leavening agent, or add baking powder and salt accordingly. The texture may vary slightly, but the flavor will remain delicious.
Can I freeze the cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and enjoy it as if it were freshly baked.
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).