Pineapple cake

Sweet Delight: Pineapple Cake Recipe

Indulge in a tropical escape with this delightful Pineapple Cake recipe! Bursting with the sweet and tangy flavors of crushed pineapple, this moist and flavorful cake is perfect for any occasion. Join us as we explore the ingredients, step-by-step instructions, cooking tips, variations, and even keto and low-carb versions of this irresistible treat.

Ingredients:

• One can of crushed pineapples
• 1 1/2 cups of all-purpose flour
• 1 cup of sugar
• 2 eggs
• 1/2 cup of vegetable oil
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• Pinch of salt

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×9 inch baking pan, or line it with parchment paper for easy removal.
2. Mix Wet Ingredients:
   • In a large mixing bowl, combine the crushed pineapples (including the juice), eggs, vegetable oil, and vanilla extract. Mix until well combined.
3. Add Dry Ingredients:
   • Gradually add the flour, sugar, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.
4. Pour Batter into Pan:
   • Pour the batter into the prepared baking pan, spreading it out evenly.
5. Bake:
   • Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   • Once cooled, slice and serve your delicious Pineapple Cake!

Cook Notes and Variations:

• Crushed vs. Fresh Pineapple: While canned crushed pineapples are convenient, you can also use fresh pineapple. Simply dice the pineapple into small pieces and pulse in a food processor until crushed.
• Add-Ins: For extra texture and flavor, consider adding chopped nuts such as pecans or walnuts to the batter. You can also fold in shredded coconut for a tropical twist.
• Frosting Options: This cake is delicious on its own, but you can also top it with cream cheese frosting or a dusting of powdered sugar for added sweetness.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here are some modifications:

• Keto Version: Substitute almond flour or coconut flour for the all-purpose flour, and use a low-carb sweetener such as erythritol or stevia in place of sugar. Opt for coconut oil or melted butter instead of vegetable oil. Be sure to use crushed pineapple in 100% pineapple juice with no added sugars.
• Low-Carb Version: Similar to the keto version, use almond flour or coconut flour and a low-carb sweetener in place of sugar. Choose a low-carb oil like coconut oil or avocado oil. You can also reduce the amount of pineapple used to lower the carb content.

Frequently Asked Questions (FAQs):

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple. Simply dice it into small pieces and use it in place of the canned crushed pineapple.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cake for up to 3 months. Thaw before serving.

Q: Can I add other fruits to this cake? A: Absolutely! Feel free to experiment with other fruits such as mango, banana, or coconut for a unique twist on this recipe.

Transport your taste buds to a tropical paradise with the irresistible flavors of Pineapple Cake! Whether you enjoy it as a dessert or a sweet treat with your afternoon tea, this moist and flavorful cake is sure to brighten your day. Customize it with your favorite toppings or try out the keto and low-carb versions for a guilt-free indulgence. Whip up a batch today and savor the sweet goodness of Pineapple Cake!