Two Cup Pineapple Cake
A moist and flavorful pineapple cake combining sweet pineapple and nuts, topped with creamy cream cheese icing, perfect for gatherings and dessert lovers seeking a tropical treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix together the flour, sugar, and baking soda in a large bowl.
- Add the eggs, crushed pineapple, pineapple juice, and nuts to the dry ingredients.
- Combine until well mixed.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and frost with Cream Cheese Icing while the cake is still warm.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you want to reduce sugar, you can replace half of the sugar with unsweetened applesauce. Adding a teaspoon of vanilla extract can also enhance the flavor. Make sure not to overmix once the wet ingredients are added to keep the cake fluffy. This recipe pairs beautifully with Cream Cheese Icing.
Serving Suggestions
Serve this Two Cup Pineapple Cake warm or at room temperature, topped with Cream Cheese Icing for a delightful treat. It makes a great dessert after a family meal or a sweet addition to a brunch alongside Scalloped Potatoes With Broccoli And Cheese. Pair it with a refreshing Pink Parfait Punch for a perfect balance.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil, which can last for up to three months. To reheat, simply microwave a slice for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Two Cup Pineapple Cake contains roughly 349 calories, with 6g protein, 51g carbohydrates, and 15g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of protein and potassium.
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 you'll need to crush it and ensure the moisture content is similar to that of canned pineapple. Fresh pineapple will add a brighter flavor but may alter the texture slightly. Just make sure to drain any excess juice before adding it to the batter.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana per egg. Alternatively, 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also work as a binding agent. These options will keep the cake moist and flavorful.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, which helps mimic the texture of regular flour. Ensure that any additional ingredients, such as baking soda, are also gluten-free. This way, you can still enjoy a delicious cake without gluten.
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).