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Irresistible Recipe for Pineapple Cake That Will Sweeten Your Day

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Learn how to make delicious RECIPE for Pineapple Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained (reserve juice)
  • ½ cup buttermilk (or substitute with ½ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • Optional: ½ cup chopped pecans or walnuts for a little crunch

When Mama Lu taught me her ways, she always reminded me that substitutions are part of the dance. If you’re short on buttermilk, that little lemon juice trick works wonders. And if you like a bit of texture, adding nuts gives the cake a rustic charm—just like the ones Mama Lu would sprinkle on her cornbread.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This step reminds me of how Mama Lu would rub butter along the edges of her cast iron skillet—simple, but essential for that perfect release.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The warm spices bring a subtle depth, much like the stories Mama Lu shared while we worked side by side in the kitchen.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 4 minutes. This is where patience pays off—don’t rush it, just like kneading biscuit dough slowly by hand.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Each step builds layers of flavor, like adding chapters to a family story.
  5. Mix in the crushed pineapple, making sure it’s well incorporated. The juice adds moisture and tang, a bit like that unexpected twist in one of Mama Lu’s tales.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir just until combined—overmixing can toughen the cake, and nobody wants that.
  7. If you’re using nuts, fold them in gently now. These little bites of crunch are like the surprise laughter that bubbles up during Sunday dinners.
  8. Pour the batter into your prepared pan, smoothing the top with a spatula. Then slide it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This pause reminds me of the slow, deliberate pace Mama Lu taught me to honor—not rushing through moments or meals.

Find it online: https://claracooking.com/recipe-for-pineapple-cake/