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.
Tips & Substitutions
For an extra tropical flavor, consider adding chopped nuts or a splash of rum to the batter. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. This cake is forgiving; feel free to substitute the coconut with chopped dried fruits or omit it entirely for a simpler version.
Serving Suggestions
This Quick Pineapple Cake is delightful on its own, but you can elevate it by serving it with whipped cream or a scoop of Grandma's Homemade Ice Cream. It pairs beautifully with a tropical fruit salad or a light yogurt for a refreshing breakfast option. Enjoy it as a sweet ending to any meal, or as a treat for afternoon tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual squares in the microwave for about 15-20 seconds or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pineapple Cake contains roughly 571 calories, with 7g protein, 56g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (22% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of iron and protein. It also contributes 6g 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice to prevent the cake from becoming too wet. Fresh pineapple will add a vibrant flavor and texture to your cake.
What can I use instead of coconut?
If you're not a fan of coconut, you can easily omit it or replace it with chopped nuts, such as walnuts or pecans, for added crunch. Alternatively, dried fruits like raisins or cherries can provide a sweet contrast.
How do I know when the cake is done baking?
The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean. Baking times may vary slightly, so keep an eye on it as it approaches the 45-minute mark.
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).