This is a light, refreshing cake that is great anytime of year, but really gets me in the mood for spring. It is super easy and would be great for beginner bakers AND has no oil or butter! WooHoo! That makes it a winner in my book!
There are also lots of little ways to tweak this recipe to make it your own.
Share your substitutions in the comments. I’d love to try them!
Here’s what I used:
For the Spring is Almost Here Pineapple Cake
- 1C Whole Wheat Flour
I used King Arthur Flour- Unbleached Whole Wheat Organic (14% protein)
- 1C All Purpose Flour
I used Southern Biscuit AP Flour
- 1/2C Splenda
- 1/2C Granulated White Sugar
I used Florida Crystals Organic Cane Sugar
- 2t Baking Soda I use Arm & Hammer (be sure it is fresh)
- 2 Eggs
I used Pete & Gerry’s Organic Eggs (these are the best store-bought eggs I’ve EVER had!)
- 20 oz can of Crushed Pineapple in its own juice
- 1C chopped, toasted Pecans
Click this link to go to my post for the complete recipe for my Deliciously Unctuous Lemony Topping
- 1/2C unsalted Butter (softened)
I used Keller’s Creamery Butter
- 6 oz Cream Cheese (softened)
I used Philadelphia 1/3 Less Fat Cream Cheese
- 1C Confectioner’s Sugar
- 1/2T Vanilla Extract
I used Nielson-Massey Madagascar Bourbon Pure Vanilla Extract
- 1T fresh squeezed Lemon Juice (it’s great with orange juice, too!)
- 1/8t ground Cinnamon
I used an organic Saigon Cinnamon
- 1/8t freshly grated Nutmeg
I buy the whole ones in bulk at The Fresh Market
- 1/8t Table Salt
I used Morton’s iodized salt
Toast the pecans until they smell nutty. About 3 minutes in a pan on the stove or on a sheet-pan in the oven. Let them cool.
Butter and line a 9″X13″ baking dish with parchment paper and then butter it again.
This will ensure that the cake comes out beautifully easy AND my baking dish won’t get wrecked by knife cuts!
Once the butter and cream cheese are soft, and I mean really soft, it’s time to pre-heat the oven to 350°.
Do NOT melt or soften in a microwave. The consistency of these 2 ingredients will be the consistency of your topping. If it’s runny, you’ll have a runny frosting- yuck!
Sift the flours and sugars and other dry ingredients into a mixing bowl and whisk them together.
Beat the eggs in a small bowl just to homogenize them and add the pineapple and all the juice from the can. Barely combine them and then pour into the dry mixture. Do NOT whip the eggs.
Add the wet ingredients to the dry, add the toasted pecans, and mix with a spatula just until everything is moistened and combined. To keep it tender, do not over mix.
Pour batter into the prepared baking dish and bake in the middle of the pre-heated 350° oven. Start checking for doneness at 30 minutes with a toothpick in the center. It should not have batter on it.
Allow the cake to rest at room temperature for about half an hour and then pull it out with the handy-dandy parchment paper liner and place the cake on a baking rack to cool completely.
This is about when I sneak a “tester” portion 🙂
You know, for quality control! Tee-hee 😉
I make the topping while the cake is cooling.
My favorite topping for this cake is my DELICIOUSLY UNCTUOUS LEMONY TOPPING, but you can top it with anything you want…or not at all! This recipe would make a fantastic breakfast muffin or lunch snack cake with no topping at all.
I tend to be very specific about what ingredients I use. I do this in case I want to adjust the recipe or experiment with it later. I also find that when recreating someone else’s recipes, it can make a difference what brands are used in getting similar final results. If I don’t mention a brand then I probably don’t remember what I used; I usually decant my bulk ingredients.
I do not receive compensation for linking to, using, or mentioning any brands. I simply link to them to make it easy for you to know exactly what I’m using and help you to locate where it’s sold in case you’d like to try it.
t: little “t” is a teaspoon. ’cause it’s cute and little
T: big “T” is a Tablespoon. ’cause he’s the big brother