Pineapple Cake Recipe
Pretty and Sweet
When the family and extended family used to meet for Sunday dinners at my grandparent's house this was always one of my grandmother's must-have on hand desserts. By the end of the night there was never any left for take home bags.
I hope you will take some time this week to make this simple, somewhat nutritious fruit dessert.
This lens actually has two recipes, one for the pineapple cake and one for the pineapple icing. The cake can be eaten with or without the topping so if you are not into sweet toppings you can omit that part.
Citation: cake and how-to images copyright M. E. Wood.
- 2 1/3 cup flour
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 14 oz can of crushed pineapple (reserve 1/3 cup of juice for icing)
- 1 cup milk
- 2/3 cup margarine
- 1 2/3 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- Drain canned pineapple reserving 1/3 cup of the juice for the icing (if you are making) and 1/4 cup of juice to add to milk for cake later on. Set aside.
- Sift together flour, baking powder, and salt and set aside.
- In a mixing bowl, cream margarine and beat in sugar. Beat in each egg and vanilla until light and fluffy.
- Add reserved 1/4 cup of pineapple juice to the 1 cup of milk. Alternately add liquid and dry ingredients to creamed mixture until all are completely added and mixed.
- Fold in drained crushed pineapple. Pour into 9 x 13 greased (I use cooking spray) baking dish (or 2 8" circular pans). Bake in 350 degree F oven for 35 to 40 minutes or until knife inserted comes out clean.
- The cake is perfectly edible at this stage or you can add the pineapple icing (scroll down for recipe).
I prefer to bake my cakes in Pyrex glass especially the one's that now come with a heavy duty lid for storage. It cuts down on the use of a saran wrap or tinfoil cover.
Pineapple Cake RecipeClick thumbnail to view full-size
Does Not Need Icing
Pineapple Frosting Recipe
Warning: This icing is very sweet. If you do not like super sweet then do not add as much icing sugar and use it more as a drizzle than a spread. We tend to skip the icing all together but I wanted to include it here because my grandmother used them together.
- 1/3 cup butter
- 1/3 cup pineapple juice (reserve from cake)
- 2/3 cup granulated sugar
- 3 to 4 cups powdered sugar (icing sugar)
- couple drops of yellow food coloring (optional)
- In saucepan: combine butter, pineapple juice, and granulated sugar.
- Heat until sugar is dissolved. Remove from heat and gradually beat in 3 to 4 cups sifted icing sugar. Add enough to give a good spreading consistency.
- Variation: Throw in a brick of cream cheese.
Have a Bite!
A Cookbook You Might Like - Add More Pineapple to Your Menu
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Leave some warm fuzzies to go with my Pineapple Cake Recipe.
Thank you for visiting!