Serving: This cake is delicious on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat. Serve it as a dessert for family meals, potlucks, or any special occasion.
Storage: Store leftover pineapple cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but let it come to room temperature before serving for the best flavor and texture.
Variants:
Pineapple Upside-Down Cake: For a fun twist, arrange pineapple rings and cherries at the bottom of your baking dish before pouring the batter on top. Once baked, flip the cake to reveal a caramelized pineapple topping.
Coconut Pineapple Cake: Add more coconut to the batter, or top the cake with toasted coconut for an extra tropical flavor.
Pineapple Cake with Cream Cheese Frosting: If you prefer frosting, top the cooled cake with a rich cream cheese frosting made from cream cheese, powdered sugar, and vanilla extract.
FAQ:
Q: Can I make this cake without eggs?
A: Yes, you can replace the eggs with an egg substitute, such as flaxseed meal or a store-bought egg replacer, to make this cake egg-free.
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but be sure to finely chop it and add a little juice to maintain the moisture in the cake.
Q: Can I freeze this cake?
A: Yes, this cake freezes well! Wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature when ready to serve.
