Delight in the tropical flavors of Moist Pineapple Cake, a soft and flavorful dessert that captures the essence of sunny days and sweet treats. This easy-to-make cake combines the tangy sweetness of crushed pineapples with a moist, tender crumb. Learn how to bake this delightful cake that’s perfect for any occasion, from family gatherings to afternoon tea.
Ingredients
Gather these ingredients to make Moist Pineapple Cake:
- One can (20 oz) crushed pineapples, drained (reserve juice)
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Follow these steps to create your Moist Pineapple Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, vegetable oil, vanilla extract, and reserved pineapple juice until well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, sugar, baking soda, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Pineapples: Gently fold in the drained crushed pineapples until evenly distributed in the batter.
- Bake Cake: Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Optional Glaze: For added sweetness, drizzle with a simple glaze made of powdered sugar and milk once the cake has cooled.
Cook’s Notes
- Pineapple Texture: For a chunkier texture, use crushed pineapple with larger pieces.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Variations
Explore different ways to customize your Moist Pineapple Cake:
- Coconut Twist: Add shredded coconut to the batter for a pina colada-inspired flavor.
- Nuts and Spices: Fold in chopped nuts like pecans or walnuts and a sprinkle of cinnamon for added crunch and warmth.
Keto Version
For a keto-friendly option, substitute almond flour for all-purpose flour and use a sugar substitute like erythritol or monk fruit sweetener. Adjust baking time and check for doneness with a toothpick.
Low Carb Version
To reduce carbs, replace all-purpose flour with a combination of almond flour and coconut flour. Use a sugar substitute in place of sugar and adjust sweetness to taste.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple, finely chopped and drained, but adjust the moisture content accordingly in the batter.
Q: How can I make this cake more tropical? A: Add a hint of coconut extract or rum extract to the batter for a more pronounced tropical flavor.
Q: Can I freeze Moist Pineapple Cake? A: Yes, tightly wrap the cooled cake in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and bring to room temperature before serving.
Q: What can I serve with Moist Pineapple Cake? A: Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Moist Pineapple Cake brings the sunny flavors of pineapple into a delightful dessert that’s easy to make and enjoyable to share. Whether you’re baking for a special occasion or simply craving a taste of the tropics, this cake promises to brighten your day with its moist texture and tropical sweetness. Enjoy baking and savoring this delicious treat with loved ones, and let it transport you to a sunny paradise with every bite.
