Quick Pineapple Cake
A moist, pineapple-flavored cake with coconut topping, perfect for dessert or tea time, offering tropical sweetness and comforting textures for gatherings or family treats.
Ingredients
Instructions
- In a 9-inch deep pan, melt butter.
- Add self-rising flour, sugar, milk, and vanilla to the melted butter and beat until blended.
- Drain the crushed pineapple, reserving the juice.
- Pour the flour mixture into the melted butter in the pan.
- Spread shredded coconut over the batter, then spread the drained pineapple on top. Do not stir.
- Sprinkle cinnamon evenly over the top.
- Bake at 375°F (190°C) for 45 minutes to 1 hour, or until the cake springs back when touched.
- While hot, pour the reserved pineapple juice over the cake.
- Let cool, then cut into squares. Serve with whipped cream if desired.
Nutrition & Diet Analysis (per serving)
737
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).