Pineapple Whiskey Cake
A moist pineapple whiskey cake infused with nuts and rich whiskey flavor, perfect for gatherings and special occasions, offering a delightful blend of tropical and boozy notes.
Ingredients
Instructions
- Mix pineapple cake mix, instant vanilla pudding, eggs, and oil until well combined.
- Beat the mixture for 3 minutes.
- Stir in chopped nuts.
- Pour the batter into a greased 10-inch tube pan lined with wax paper.
- Bake at 350°F for 1 hour.
- Five minutes before the cake is done, simmer 1 stick of butter, 1/4 cup sugar, and 1/4 cup whiskey until melted and combined.
- When the cake is done, pour half of the whiskey mixture over it.
- Twenty minutes later, pour the remaining whiskey mixture over the cake.
- Cool the cake completely in the pan before serving.
Tips & Substitutions
For an extra moist cake, consider adding crushed pineapple to the batter. You can substitute the whiskey with rum or omit it entirely for a kid-friendly version. If you prefer a nut-free cake, simply leave out the chopped nuts. Be sure to beat the batter well to incorporate air, which helps the cake rise beautifully, similar to how you would with Mom'S Ginger Bread.
Serving Suggestions
Serve slices of Pineapple Whiskey Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of freshly brewed coffee or a light tea. For a festive touch, consider serving it alongside Nutcracker Nuggets during the holiday season for a sweet spread.
Storage & Reheating
Store any leftover Pineapple Whiskey Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Whiskey Cake contains roughly 349 calories, with 2g protein, 28g carbohydrates, and 26g fat.
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 cake mix?
Yes, you can use fresh pineapple, but you'll need to adjust the recipe. Use about 2 cups of crushed fresh pineapple and reduce the liquid in the recipe. This may also require adding a little more flour to achieve the right consistency.
Is it possible to make this cake without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for a vegan option. This will help maintain moisture and structure in the cake without compromising flavor.
How can I prevent the cake from sticking to the pan?
To prevent sticking, make sure to thoroughly grease the tube pan and line the bottom with wax paper. Additionally, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
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).