Scrabble Cake
A delightful layered cake combining fruity pineapple and cherry flavors with a buttery, crunchy topping. Perfect for family gatherings or casual parties, this easy-to-make dessert offers a sweet, tangy, and buttery taste that appeals to all ages and requires minimal effort for a satisfying treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a 13 x 9-inch cake pan, pour the crushed pineapple and juice, spreading evenly.
- Spread the cherry pie filling over the pineapple layer.
- Sprinkle the dry cake mix evenly over the fruit layers.
- Slice the margarine into small pieces and distribute over the dry mix.
- Optional: add walnuts or pecans on top of the margarine slices.
- Bake for about 30 to 35 minutes or until golden brown.
- Serve warm or chilled.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the cake mix. You can substitute the margarine with unsalted butter or a plant-based alternative for a vegan option. To enhance the crunch, mix in some chopped walnuts or pecans into the dry cake mix before baking. Ensure the cake is fully cooled before serving for the best texture.
Serving Suggestions
This Scrabble Cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with My Grandmother'S Slaw(No Fat - Low Calorie) for a refreshing contrast. Consider serving it at gatherings or potlucks as a sweet ending to a hearty meal, and try pairing it with a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, simply microwave a slice for 20-30 seconds or warm it in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Scrabble Cake contains roughly 286 calories, with 1g protein, 11g carbohydrates, and 27g fat.
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 fruit instead of canned?
Yes, you can use fresh fruit! If using fresh pineapple, make sure to crush it finely and add some sugar to mimic the sweetness of canned. Fresh cherries can replace the cherry pie filling; cook them down with sugar to create a similar topping. This will give the cake a fresher taste.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking. If the top looks too brown, you can cover it loosely with foil until it finishes baking.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just ensure it’s covered well to prevent it from drying out. You can also bake it ahead, let it cool completely, and freeze it. Thaw it in the refrigerator overnight before serving for optimal texture.
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).