Virginia Cake
A moist, flavorful pineapple cake with a tender crumb, perfect for gatherings or dessert. Its sweet and tangy profile appeals to all ages and tastes.
Ingredients
Instructions
- Sift together the dry ingredients in a bowl.
- Add the beaten eggs and crushed pineapple to the dry mixture and beat well until smooth.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 300 F (150 C) for 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the crushed pineapple with crushed peaches or pears for a different flavor. If you prefer a less sweet cake, reduce the sugar to 1 ½ cups. Adding a teaspoon of vanilla extract can enhance the cake’s flavor profile. Make sure to beat the mixture well to incorporate air for a fluffier result.
Serving Suggestions
Serve Virginia Cake as a delightful dessert on its own or topped with whipped cream for an extra treat. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for added richness. It makes a great addition to a brunch spread alongside a refreshing Low Calorie Orange Salad or can be enjoyed with coffee for afternoon tea.
Storage & Reheating
Store any leftover Virginia Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for about 10-15 seconds, or enjoy it cold. This cake also freezes well; wrap it tightly in plastic wrap and foil for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Cake contains roughly 769 calories, with 13g protein, 165g carbohydrates, and 9g fat. It is an excellent source of vitamin C (57% of the Daily Value), protein (26% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin A. It also contributes 7g of dietary fiber toward your daily target.
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 make sure to crush it well and drain any excess juice to maintain the cake's texture. Fresh pineapple will add a vibrant flavor to the cake, making it even more delicious!
What can I do if I don't have baking soda?
If you don’t have baking soda, you can substitute it with baking powder. Use three teaspoons of baking powder for every two teaspoons of baking soda. Just keep in mind that baking powder contains additional ingredients, so it may slightly alter the flavor and texture of your cake.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider topping the cake with a light glaze made from powdered sugar and milk. You could also sprinkle shredded coconut or chopped nuts on top for added texture. Fresh fruit like slices of kiwi or strawberries can also be a beautiful garnish.
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).