Pineapple Yum-Yum Cake
A moist, sweet pineapple cake featuring tender pineapple chunks and a tender crumb, perfect for dessert or teatime gatherings, appealing to fruit lovers and those craving tropical flavors.
Ingredients
Instructions
- Mix together the flour, sugar, baking soda, eggs, and crushed pineapple with juice until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before mixing. You can substitute the sugar with coconut sugar for a more natural sweetness, or use a sugar alternative if desired. If you want to add more flavor, consider incorporating vanilla extract or a pinch of cinnamon. This cake is delicious with fresh fruit on top, so explore variations like adding bananas or berries to the batter.
Serving Suggestions
Serve the Pineapple Yum-Yum Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs wonderfully with a tropical fruit salad or a refreshing cup of tea. For a fun twist, consider serving it alongside My Own Fruitcake for a dessert spread that highlights various textures and flavors.
Storage & Reheating
Store any leftover Pineapple Yum-Yum 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, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Yum-Yum Cake contains roughly 380 calories, with 6g protein, 93g carbohydrates, and 1g fat. It is an excellent source of vitamin C (65% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1252mg per serving (54% 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. Just ensure to finely chop it and include the juice for moisture. The cake may have a slightly different texture, but it will still be delicious. Fresh pineapple adds a vibrant flavor that can enhance the overall taste of the cake.
How can I make this cake gluten-free?
To make a gluten-free Pineapple Yum-Yum Cake, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps provide structure. You can also use almond flour for a different flavor and texture, but adjust the liquid slightly as almond flour absorbs moisture differently.
Is this cake suitable for vegetarians?
Yes, this Pineapple Yum-Yum Cake is suitable for vegetarians as it contains no meat or animal-derived ingredients besides the eggs. If you want a vegan option, you can replace the eggs with flaxseed meal or applesauce. This makes it a versatile dessert that can cater to different dietary preferences.
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).