Pineapple Walnut Cake
A moist pineapple walnut cake combining sweet pineapple flavor with crunchy nuts, perfect for dessert or tea gatherings, appealing to those who enjoy fruity, nutty treats.
Ingredients
Instructions
- Grease and flour a 9 x 13-inch pan.
- Pour all ingredients into a bowl and mix thoroughly by hand.
- Pour the batter into the prepared pan.
- Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Alternatively, pour into an 11 x 16-inch cookie sheet and bake at 350°F for about 20 minutes.
Tips & Substitutions
For a moister cake, consider adding a little extra crushed pineapple or using a mix of walnuts and pecans. If you're looking for a lighter option, substitute half of the sugar with a sugar alternative suitable for baking. Make sure to check your baking powder's freshness; this is crucial for achieving the right rise in your cake.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Cream Cheese Potatoes as a side dish for a unique meal. For an afternoon treat, enjoy it with a cup of tea or coffee.
Storage & Reheating
Store any leftover Pineapple Walnut Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Walnut Cake contains roughly 1279 calories, with 18g protein, 135g carbohydrates, and 47g fat. It is an excellent source of protein (36% of the Daily Value), calcium (27% of the Daily Value), and iron (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1036mg per serving (45% 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 finely chop it and ensure you measure out the equivalent of one tall can. Keep in mind that fresh pineapple has a different moisture content, which may alter the cake's texture slightly.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients, including baking soda, are gluten-free as well. The cake should still turn out moist and flavorful.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If the toothpick comes out wet with batter, it needs more time in the oven.
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).