Rubber Cake
A moist, tender pineapple cake with a chewy texture, infused with coconut and vanilla, perfect for casual gatherings and dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Mix the flour, sugar, eggs, baking soda, and crushed pineapple with a spoon until well combined.
- Pour the batter into a 13 x 9-inch pan.
- Bake at 350°F (175°C) for 30 minutes.
- While the cake is baking, prepare the frosting by creaming the oleo with sugar and vanilla.
- Spread the frosting over the warm cake.
- Toast the coconut and sprinkle over the frosted cake before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. You can substitute the oleo with unsalted butter for a richer flavor. If you prefer a more tropical taste, add shredded coconut directly into the batter. To enhance sweetness, consider using brown sugar instead of granulated sugar. This cake pairs beautifully with Fried Fatback And Milk Gravy for a unique brunch twist.
Serving Suggestions
Serve the Rubber Cake at room temperature, garnished with extra toasted coconut for added texture. It’s delightful on its own or alongside a scoop of vanilla ice cream. Consider pairing it with a cup of coffee or tea for a comforting afternoon treat. This cake is also a wonderful dessert option for gatherings, complementing dishes like Mom'S Chocolate Pies.
Storage & Reheating
Store any leftover Rubber Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or until warm, ensuring the frosting doesn't melt completely.
Nutrition & Diet Analysis (per serving)
Each serving of Rubber Cake contains roughly 344 calories, with 6g protein, 44g carbohydrates, and 14g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 630mg per serving (27% 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, but make sure to finely chop it and drain excess juice to avoid a soggy cake. Fresh pineapple can add a vibrant flavor, but the cake's moisture balance might change slightly, so adjust baking time if necessary.
What can I use instead of evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream, using a 1:1 ratio. Alternatively, non-dairy milk like almond or coconut milk works well; just ensure it's unsweetened to maintain the cake's flavor balance.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake 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).