Pineapple Cake
Pineapple Cake is a delightful tropical treat that will whisk you away to a sun-kissed paradise with every bite. Its moist, tender crumb, vibrant flavor, and the sweet tang of crushed pineapple make it a crowd-pleaser at any gathering. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply treating yourself to a slice of happiness, this cake is sure to shine on your dessert table. With its easy preparation and impressive results, you’ll find that baking this cake is as pleasurable as indulging in it.
One of the most enchanting aspects of this Pineapple Cake is its simplicity. Made with pantry staples, it is perfect for bakers of all skill levels. The combination of buttery, sweet cake and juicy pineapple creates a harmony of flavors that is both nostalgic and refreshing. As you serve a slice to family or friends, they’ll be drawn in by the tantalizing aroma and the inviting look of your homemade dessert. This cake is not just a dessert; it’s a slice of warmth and joy that brings people together.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Gather your ingredients for a delightful baking experience!
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
- In a bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to beat well after each addition to incorporate air.
- Stir in the crushed pineapple and vanilla extract until well combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake at the 30-minute mark to prevent overbaking.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely before serving.
Tips & Variations
- Ingredient Substitutions: You can substitute unsweetened applesauce for half of the butter to cut down on fat. Coconut flour can be used in place of all-purpose flour for a gluten-free version, but you may need to adjust liquid ingredients.
- Optional Variations: Add chopped nuts such as walnuts or pecans for an extra crunch, or mix in shredded coconut for a tropical twist. A cream cheese frosting can elevate this cake to a whole new level of delightful indulgence.
- Storage Tips: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the cake tightly and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and enjoy at room temperature or warm it briefly in the microwave.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 50 minutes
- Servings: 8-10
- Difficulty level: Easy
