Description
This Juicy Pineapple Cake is a moist and flavorful dessert that combines crushed pineapple with a tender cake base. With a buttery brown sugar topping that caramelizes during baking and optional nuts and cinnamon for added texture and warmth, this easy-to-make cake is perfect for any occasion and doesn’t require frosting.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
Topping
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs thoroughly, then stir in the vanilla extract and the entire can of crushed pineapple with its juice to keep the cake moist and flavorful.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until incorporated; avoid overmixing to keep the cake tender.
- Prepare Batter in Pan: Pour the batter into the greased baking pan and smooth the top evenly with a spatula.
- Make Topping: In a small saucepan, melt the unsalted butter and light brown sugar over medium heat until the sugar dissolves completely and the mixture is smooth.
- Add Topping: Pour the brown sugar butter mixture evenly over the cake batter. If desired, sprinkle chopped nuts and ground cinnamon on top for extra texture and flavor.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- This cake is incredibly moist and does not require frosting, making it a simple yet delicious dessert.
- A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this pineapple cake.
- For an extra tropical twist, consider sprinkling toasted coconut on top before serving.
- You can substitute pecans or walnuts with your preferred nuts or omit them if allergic.
- Ensure to use crushed pineapple with juice to retain the moisture and flavor of the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
