Pineapple Cake
This delightful Pineapple Cake is a tropical treat that sweetens any gathering with its moist texture and vibrant flavor. Infused with the juicy sweetness of crushed pineapple and a hint of coconut, this cake is not just a dessert; it’s a slice of sunshine on a plate. Perfect for summer picnics, birthday celebrations, or simply to brighten up a rainy day, it brings joy to all who indulge. The combination of familiar pantry staples with the tropical twist makes it a favorite for beginners and experienced bakers alike. Your loved ones will adore the taste, and you’ll scoop up all the compliments!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/4 cup chopped nuts (optional)
Here are the ingredients ready for preparation or baking.
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure easy release.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step adds air to the batter for a lovely rise.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and crushed pineapple until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to over-mix! If using, gently fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared cake pan, spreading evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking to avoid overcooking.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free version, or replace shredded coconut with dried fruit like raisins or cranberries for a twist.
- Optional Variations: Add spices such as cinnamon or nutmeg for additional warmth, or mix in different nuts like walnuts or pecans for added texture.
- Storage Tips: Store the cake in an airtight container at room temperature for up to 3 days. To extend its life, refrigerate for up to a week. This cake also freezes well—wrap slices individually and freeze for up to 3 months.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8-10
- Difficulty Level: Easy
Let the Pineapple Cake be the highlight of your next dessert spread, and enjoy every delightful, fruity bite!
Pineapple Cake
250kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional) can be replaced with dried fruit
- 1/4 cup chopped nuts (optional) such as walnuts or pecans
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure easy release.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and crushed pineapple until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to over-mix!
- If using, gently fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared cake pan, spreading evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein3gFat10gSaturated Fat6gSodium150mgFiber1gSugar20g
Notes
Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free version. Optional Variations: Add spices such as cinnamon or nutmeg for additional warmth. Storage Tips: Store the cake in an airtight container at room temperature for up to 3 days.
