Pineapple Cake
250kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup butter, softened Can use coconut oil for a dairy-free version.
- 4 pieces eggs
- 1 can (20 oz) crushed pineapple, undrained Can substitute with crushed peaches for variation.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Add-ins
- 1 cup shredded coconut For added texture.
- 1 cup chopped nuts For added flavor.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the softened butter and sugar until the mixture is smooth and creamy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the undrained crushed pineapple to the butter and sugar mixture, combining well.
- In another bowl, mix together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined – be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before serving.
Nutrition
Serving1gCalories250kcalCarbohydrates38gProtein3gFat10gSaturated Fat5gSodium200mgFiber1gSugar22g
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds if desired.