Pineapple lovers! This Pineapple Loaf Cake makes the sweet and juicy fruit truly shine. Every slice, moist and tasty, is sure to delight.
Hello! I am sneaking in today for an easy baking session for you all. You have canned pineapples? Eggs? Milk? Brown sugar? Great, then. Let us make Pineapple Loaf Cake. This is a simple cake you can squeeze in so you have that delicious weekday cake slices for dessert.
Or if you have guests suddenly coming over, you can make this cake to make sure you have dessert on the table as you work on the rest of your menu.
Pineapple Loaf Cake
- The cake is sweet and ultra-moist with tender-crisp edges. It also features a buttery pineapple mixture for the toppings.
- We are using canned pineapples for simplicity and ease because honestly, I do not have time to skin a fresh pineapple at this stage of my life. Plus, we are gonna use some of that pineapple juice in the can, too.
- This cake requires no more than stirring the ingredients together. All the dry stuff first, then the wet. The pineapples are folded into the batter last.
- The previous version of this recipe has all the pineapples submerged in the cake. I tweaked it a bit so that some pineapples remain on top, along with a buttery sweet topping.
- The topping mixture made of pineapples, brown sugar, flour and butter is added to the cake once it has set a bit, halfway or so into the baking. Then the cake is baked until it is all done.
Pointers for Making Pineapple Loaf Cake:
- Use the canned pineapple chunks and not the crushed ones. The crushed ones tend to clump together during baking and they somehow do not taste very much like pineapples when they do that.
- Ovens vary, so make sure to check the cake around the baking time guideline in the recipe. Once it is set and the edges have pulled away from the pan, it is done. A toothpick inserted at the center should come out clean.
More Easy Baking for You:
- Chocolate Chip Loaf Bread
- Banana Chocolate Chip Cake with Oatmeal Crumbs
- Double Chocolate Muffins
- Chocolate Marble Cake Loaf
- Chocolate Cake with Whipped Cream Chocolate Icing
- Blueberry Cobbler
- Blueberry Muffins
- Coconut Oil Brownies
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 stick unsalted butter, melted (56.7 grams or 1/4 cup)
- 1/4 cup milk at room temperature
- 2 large eggs, at room temperature
- 1/2 cup pineapple chunks
- 1/4 cup pineapple juice, from the soaking syrup of pineapple chunks
- 1/2 cup pineapple chunks
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 stick unsalted butter (28 grams) cut into small cubes
- Preheat oven to 350 F. Line a 9x5 inch loaf pan with parchment paper. Whisk together all the dry ingredients in a mixing bowl: Flour, baking powder, baking soda, sugar, and salt.
- Stir in the melted butter, milk, eggs and pineapple juice. Stir everything together until it is smooth. Fold in the pineapple chunks.
- Pour the batter into the prepared loaf pan.
- Bake the cake at 350 F for 30 minutes. While the cake is baking, make the toppings. Stir together brown sugar and flour in a small bowl. Cut in the butter pieces until the mixture is grainy like a coarse meal. Stir in the pineapples.
- After 30 minutes of baking, carefully take out the pan from the oven and gently sprinkle the toppings mixture across the top. Bake again for 25-30 minutes more, or until the cake is golden and a toothpick tester comes out clean.
Don't be tempted to use crushed pineapples, as they crumple together into a chewy, tough mass in the cake batter.
Store cake in a tightly covered container for up two days. Refrigerate for longer storage.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 190mgCarbohydrates: 58gFiber: 1gSugar: 38gProtein: 4g