How do I store the Pineapple Heaven Cake?

To store Pineapple Heaven Cake, keep it in an airtight container in a cool place. It can stay fresh for up to three days. If you want to keep it longer, consider freezing individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.

Can I make this cake dairy-free?

Yes! To make Pineapple Heaven Cake dairy-free, simply substitute the unsalted butter with a plant-based butter or coconut oil. Choose non-dairy milk, like almond or soy, if a recipe calls for additional liquid to balance the texture.

What if I don’t have shredded coconut?

If you don’t have shredded coconut on hand, you can omit it safely from the recipe without compromising the cake's integrity. You could experiment with other mix-ins like chopped nuts or chocolate chips for a unique twist!

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can be used in place of canned pineapple. Just make sure to finely chop it and drain any excess juice before adding it to the batter to avoid making the cake too wet.

How long will Pineapple Heaven Cake last?

When stored in an airtight container, Pineapple Heaven Cake can last for about three days at room temperature or up to a week in the refrigerator. To extend its life, freeze slices wrapped tightly in plastic wrap.

Pineapple Heaven Cake – Easy Tropical Treat You’ll Love

Ingredients

Scale

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, eggs, drained crushed pineapple, and vanilla extract. Mix until fully combined.
If using, gently fold in the shredded coconut.
Pour the batter into the prepared cake pan, smoothing the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust with powdered sugar before serving for an elegant finish. This cake can be made dairy-free or gluten-free with appropriate substitutions.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 20g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg