Plain Good Cake
A moist, flavorful pineapple cake with walnuts, perfect for family gatherings or casual desserts, featuring a tender crumb and sweet-tart pineapple notes.
Ingredients
Instructions
- Stir to combine the flour, sugar, baking soda, eggs, vanilla, crushed pineapple (with juice), and walnuts in a mixing bowl.
- Spread the batter in a 9 x 13-inch ungreased, unfloured pan.
- Bake at 350°F for 40 to 45 minutes.
- Frost with sour cream frosting, whipped cream, or ice cream before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute crushed bananas for the pineapple if you prefer a different fruit flavor. Be sure to check the cake for doneness by inserting a toothpick; it should come out clean when the cake is ready. For added texture, try incorporating chocolate chips or shredded coconut.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of ice cream for an indulgent treat. It pairs beautifully with a warm cup of coffee or tea. For a festive twist, top it with sour cream frosting or serve alongside a slice of Grandma Pointelin'S Sugar Cookies for a sweet dessert platter.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For longer storage, you can freeze individual slices in airtight containers for up to three months. To reheat, place a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Good Cake contains roughly 514 calories, with 9g protein, 33g carbohydrates, and 32g fat. It is a good source of dietary fiber (18% of the Daily Value), vitamin C (18% of the Daily Value), and protein (17% of the Daily Value). It also contributes 5g 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 make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure. The texture may vary slightly, but it should still be delicious.
What can I use instead of walnuts?
If you prefer not to use walnuts, you can replace them with pecans, almonds, or even omit the nuts altogether for a nut-free version. Consider adding raisins or shredded coconut for extra texture and flavor.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).