Pineapple Pecan Cake Recipe
Ingredients
To make this delicious Pineapple Pecan Cake, you will need the following ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup buttermilk, 1 (20 oz) can crushed pineapple, drained, 1 cup chopped pecans.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan, and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate, large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Add the flour mixture to the butter and sugar mixture in three batches, alternating with the buttermilk and beginning and ending with the flour mixture. Gently fold in the pineapple and pecans. Pour the batter into the prepared pan, and spread out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before cutting and serving.
Nutrition
This pineapple pecan cake is a great dessert option for those looking to indulge without going overboard. One serving of this cake contains approximately 310 calories, 16 grams of fat, 5 grams of saturated fat, 2 grams of fiber, 4 grams of protein, and 33 grams of carbohydrates. This dessert is also a source of calcium, iron, and vitamin A.
Serving Suggestions
This pineapple pecan cake is a delicious dessert on its own, but it can also be served with a dollop of whipped cream or a scoop of ice cream. If you’d like to add a bit more sweetness to the cake, you can also top it with a drizzle of caramel, chocolate, or strawberry syrup. This cake also pairs well with a cup of hot tea or coffee.
Storage
If you’re not planning on eating the entire cake in one sitting, you can store the leftover slices in an airtight container in the fridge. The cake can be stored in the fridge for up to four days, or in the freezer for up to three months. When you’re ready to serve, simply thaw the cake in the fridge overnight, or let it sit at room temperature for a couple of hours.
Variations
This pineapple pecan cake can easily be adapted to make a variety of different flavors. If you’d like to make a banana version of the cake, simply replace the pineapple with mashed ripe bananas. You can also add a few tablespoons of cocoa powder to make a delicious chocolate pineapple pecan cake. For a more tropical flavor, you can add shredded coconut to the batter.
Tips and Tricks
For best results, be sure to use the correct size pan when baking this cake. If you use a pan that is too small, the cake may not bake all the way through. Using a 9x13 inch pan ensures that the cake cooks evenly and is the perfect size for serving. Additionally, be sure to drain the pineapple thoroughly before adding it to the batter. If too much moisture is left in the fruit, it could make the cake too soggy.
Conclusion
This pineapple pecan cake is a delicious and easy dessert that is sure to be a hit at any gathering. With its moist texture and sweet flavor, this cake is sure to please everyone. Whether you’re looking for a quick treat or a special dessert for a special occasion, this pineapple pecan cake is the perfect choice. Best of all, it’s easy to make and can be customized to fit any taste.
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