"Very Very Cake"
Very Very Cake is a moist, pineapple-infused dessert that combines sweet sugar, tender flour, and a hint of baking soda for a light texture. Its tropical flavor makes it perfect for casual gatherings or as a delightful treat for pineapple lovers seeking a simple, delicious cake.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, stir together the sugar, flour, and baking soda.
- Add the eggs and crushed pineapple to the dry ingredients.
- Mix well until all ingredients are combined.
- Pour the batter into a greased baking pan.
- Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, you can substitute half of the sugar with brown sugar or add a bit of vanilla extract. If you don’t have baking soda, use baking powder instead, but adjust the amount to 1 tablespoon. Feel free to add chopped nuts or coconut for extra texture. This cake can also be served with a dollop of whipped cream to enhance its flavor, making it a quick and easy dessert.
Serving Suggestions
Serve this cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a side of Pineapple Pudding for a tropical twist. You could also enjoy it with a cup of coffee or tea for a delightful afternoon treat. This cake is versatile enough to be a star at any gathering.
Storage & Reheating
Store leftover Very Very Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it where it can last about a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in an oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Very Very Cake" contains roughly 149 calories, with 3g protein, 36g carbohydrates, and 0g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 625mg 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 ensure it's finely chopped and drained well to avoid excess moisture. This may alter the texture slightly, but it will add a fresh flavor to the cake.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). These alternatives work well to maintain moisture in the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan, and the top should be golden brown.
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).