The delightful aroma of the tropical fruit in the pineapple cake recipe invokes memories of sun-kissed beaches and lazy summer afternoons. This scrumptious dessert perfectly balances the sweetness of pineapple with the light, fluffy texture of a moist cake, making it an irresistible treat for any occasion.
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Growing up, this cake was a family staple every summer. My grandmother would bake this pineapple cake for family gatherings, and it quickly became the highlight dessert that everyone eagerly anticipated. The laughter around the table and shared stories added to the sweetness of the cake, creating cherished memories that I’ve carried into adulthood.
Why You’ll Love This Recipe
This recipe stands out with its simplicity and impressive results. The combination of fresh pineapple and a hint of vanilla creates a flavor profile that is both tropical and comforting. It’s a versatile dessert that can be dressed up for special occasions or kept simple for a family meal. What’s more, this cake is easy to make, requiring just a few key ingredients and straightforward steps.
Ingredients Notes
The ingredients are simple yet essential in achieving the perfect balance of flavors. Use fresh or canned pineapple, depending on what’s available, but ensure it’s unsweetened to control the sweetness in the cake. The addition of Vanilla Extract enhances the tropical notes while adding a rich aroma.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your cake will not stick.
Step 2
In a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt. This dry mixture forms the base of your cake batter.
Step 3
Add the crushed pineapple with juice and vanilla extract to the dry mixture. Stir until well combined, making sure there are no lumps.
Step 4
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This step ensures the cake retains its moisture.
Storage Options
To keep your pineapple cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, wrapped in plastic, where it will last up to a week. If freezing, slice the cake and wrap each piece in plastic wrap, followed by aluminum foil, and store for up to three months. Reheat in a microwave or allow to come to room temperature before serving.
Variations & Substitutions
For dietary preferences, you can substitute regular flour with almond or coconut flour for a gluten-free version. Add shredded coconut for extra texture or substitute vanilla with almond extract to change the flavor profile slightly.
Serving Suggestions
This pineapple cake is perfect for a summer picnic, a Sunday brunch, or a dessert to end a casual dinner. Serve it with a dollop of whipped cream or a scoop of vanilla Ice Cream to enhance its tropical flavor.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used for this recipe. Simply chop it finely and remember to include the juice. Fresh pineapple gives a delightful freshness and texture to the cake, enhancing its natural sweetness.
Is it possible to make this cake vegan? Absolutely! Substitute eggs with mashed bananas or applesauce. Use a plant-based milk of your choice, such as almond milk. The cake will still be moist and flavorful, offering a cruelty-free alternative.
How can I tell if the cake is done baking? The best way to determine if your cake is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs clinging to it, your cake is ready. Avoid overbaking to ensure it stays moist.
