Pineapple Cake
User Reviews
5
Pineapple Cake
Description
Pineapple Cake mixes all-purpose flour, baking soda, salt, and granulated sugar with eggs, crushed pineapple including its juices, and vanilla extract. The batter is gently combined and baked in a greased pan until a toothpick comes out with a few moist crumbs, ensuring a soft crumb and moist texture. The pineapple contributes both flavor and moisture, which keeps the cake tender.
The finished cake has a natural sweetness that doesn't require frosting, but using a light coconut whipped cream topping blends well with its tropical notes. It can be baked either in a 9x13 pan or a loaf pan with adjusted baking times.
This cake keeps well at room temperature when wrapped airtight and can also be frozen for several weeks. The recipe notes suggest rating the recipe after trying it, reflecting confidence in its results.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp table salt
- 1 ½ cups granulated sugar
- 2 egg large
- 2 cups pineapple crushed, with juices (fresh or canned)
- 1 tsp vanilla extract pure
- Coconut whipped cream dairy free, optional, 1-ingredient
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease a 9x13x2 pan.
- In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
- Use a rubber spatula to evenly distribute batter into the greased pan. Bake 25-30 minutes or just until a toothpick inserted in center comes out with a few crumbs attached; take care not to over bake.
- Let cool on a wire rack completely before serving. Cake keeps well wrapped airtight at moderate room temp. Can also be frozen airtight for up to several weeks.
Notes
- This cake is moist and sweet enough without frosting but pairs nicely with light coconut whipped cream.
- You can bake it in a 9x13 pan or a 9x5 loaf pan; adjust baking time accordingly (50-60 minutes for the loaf pan).
- Store wrapped airtight at room temperature or freeze airtight for several weeks.
- Allow the cake to cool completely on a wire rack before serving or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 56.9g | 19% |
| Protein | 3.7g | 7% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 271.8mg | 11% |
| Fiber | 0.8g | 3% |
| Sugar | 40.8g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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