Vickie'S Pineapple Cake
A moist, sweet pineapple cake with tender crumb, perfect for dessert or teatime, appealing to pineapple lovers and those seeking a nostalgic homemade treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine sugar, self-rising flour, baking powder, eggs, oil, and crushed pineapple.
- Mix all ingredients thoroughly until smooth.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter cake, you can substitute half of the sugar with unsweetened applesauce. If you need a gluten-free option, try using a gluten-free flour blend. Add a teaspoon of vanilla extract for extra flavor. Ensure the crushed pineapple is well-drained to prevent excess moisture in the batter. This cake pairs wonderfully with a scoop of ice cream, making it a delightful dessert option.
Serving Suggestions
Serve Vickie's Pineapple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs well with fresh fruit, such as strawberries or blueberries, to enhance its tropical flavor. For a complete meal, consider serving alongside a light salad. This cake is perfect for potlucks or summer gatherings, bringing a taste of homemade goodness.
Storage & Reheating
Store leftover pineapple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F until heated through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Vickie'S Pineapple Cake contains roughly 1311 calories, with 6g protein, 59g carbohydrates, and 121g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (23% of the Daily Value), and calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 492mg per serving (21% 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 you'll need to crush it finely and make sure to remove excess juice. This will help maintain the right consistency in the batter. Using fresh pineapple may give the cake a brighter flavor, but canned pineapple is more convenient and consistently moist.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. Next time, check it a few minutes before the recommended baking time. To remedy a dry cake, you can drizzle a simple syrup made from equal parts sugar and water over the cooled cake to add moisture back in.
Can I add nuts or coconut to the recipe?
Absolutely! Chopped nuts like walnuts or pecans can add a delightful crunch to the cake. You can also mix in shredded coconut for added texture and flavor. Just be sure to adjust the baking time slightly if adding a significant amount of extra ingredients.
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).