Sweet Potato-Pineapple Cake
A moist, flavorful cake combining sweet potatoes, pineapple, and cinnamon, topped with cream—perfect for dessert or a special treat for family gatherings.
Ingredients
Instructions
- Mix all ingredients in a 9-inch pan.
- Melt 1 stick of butter and remove from heat.
- Add the melted butter to the mixture and stir well.
- Bake at 325°F (160°C) for 40 to 45 minutes.
- Top with cream before serving.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of nutmeg along with the cinnamon. If you're out of baby food sweet potatoes, you can use homemade mashed sweet potatoes instead. Chopped walnuts or pecans work well for the nuts, but you can also opt for almonds for a lighter crunch. This cake is versatile and can be made gluten-free by substituting the flour with a gluten-free blend.
Serving Suggestions
Serve the Sweet Potato-Pineapple Cake warm with a dollop of whipped cream on top for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or a cozy afternoon snack. You might also consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert experience. For a twist, try it with a drizzle of caramel sauce.
Storage & Reheating
Store any leftover Sweet Potato-Pineapple Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds. This will keep the cake moist and delicious, perfect for enjoying as a snack or dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Pineapple Cake contains roughly 771 calories, with 11g protein, 124g carbohydrates, and 20g fat. It is an excellent source of vitamin C (47% of the Daily Value), potassium (39% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1940mg per serving (84% 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 substitute the crushed pineapple with fresh pineapple?
Yes, you can substitute crushed pineapple with fresh pineapple. Just make sure to finely chop the fresh fruit and drain any excess juice to maintain the right consistency in the batter. This will give your cake a fresh flavor and a unique texture.
What can I use instead of nuts for a nut-free version?
If you're looking for a nut-free alternative, you can simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds. These will still provide a nice crunch without the allergens. You can also add a sprinkle of oats for added texture.
How can I tell when the cake is done baking?
To check if the Sweet Potato-Pineapple Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again to ensure it's fully cooked.
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).