Micky Duffys Pineapple Cake Recipe

I absolutely love this recipe because it’s super easy to whip up and brings the tropical vibes with that delightful pineapple and coconut combo—talk about a sweet escape without leaving your kitchen! Plus, it’s a nostalgic favorite that reminds me of fun family gatherings, and who can resist a cake that’s practically foolproof to bake?

The tropical allure of Micky Duffy’s Pineapple Cake captivates me. It is perfect not only in taste but also in texture.

The sweetness comes from 2 cups of granulated sugar, but the merest hint of overripe banana in the bowl assures that my cake batter retains the tropical sunshine flavor I am after. Crushed pineapple and its juice (plus a smidge of baking soda) are what make this cake so extraordinarily moist.

My preferred mix-ins are chopped walnuts or pecans, which give the crumb a delightful nuttiness.

Ingredients

Essential for cake texture, provides structure and carbohydrates: all-purpose flour.

Sugar that has been granulated: Adds sweet and wet, vital for cake flavor and character.

Sodium bicarbonate: Leavening agent, helps the cake rise by releasing carbon dioxide.

Juice from pineapple: Contributes natural sweetness, moisture, and a flavor that is both rich and tangy.

It is loaded with vitamin C.

Butter without salt: Adds richness and tenderness; necessary for creating a cake that doesn’t just crumble apart.

Optional, but adds crunch and healthy fats, enhancing texture and flavor: Walnuts or pecans.

Coconut that has been shredded: This element is optional; it provides both texture and a faint coconut flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple with juice
• 1/2 cup unsalted butter
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup shredded coconut (optional)

Instructions

1. Set your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing and flouring it.

2. In a big bowl, combine the flour, sugar, baking soda, and salt and whisk them together.

3. Add the dry ingredients with the wet ones: beaten eggs, vanilla extract, and crushed pineapple (including juice). Mix well until the batter is consistent throughout.

4. In a small saucepan, over low heat, melt the unsalted butter, or do it in the microwave. Let the butter cool slightly before you add it to your recipe.

5. Slowly incorporate the melted butter into the mixture of pineapple, stirring until combined completely.

6. If you are using them, gently fold the chopped walnuts or pecans and the shredded coconut into the mixture until they are evenly distributed.

7. Use a spatula to spread the batter evenly in the prepared baking dish.

8. Put in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Take the cake out of the oven and allow it to cool in the pan on a wire rack for no less than 15 minutes.

10. When it has cooled, slice the cake into servings. Enjoy the delectable squares of pineapple cake!

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Pastry brush or paper towel (for greasing)
4. Flour sifter or mesh strainer (optional, for flouring the pan)
5. Large mixing bowl
6. Whisk
7. Medium mixing bowl
8. Measuring cups
9. Measuring spoons
10. Small saucepan or microwave-safe bowl
11. Spatula
12. Wooden spoon or mixing spoon
13. Wire rack
14. Toothpick
15. Knife (for slicing)

FAQ

• Can I use fresh pineapple instead of canned crushed pineapple?Indeed, using fresh pineapple is perfectly acceptable. Just ensure that you pulverize it thoroughly and incorporate the juice so that the cake remains succulent.
• How should I store the pineapple cake?An airtight container at room temperature is appropriate for storing a pineapple cake for up to three days. If you need to keep it longer, an airtight container in the refrigerator is fine for up to a week.
• Can I substitute whole wheat flour for all-purpose flour?Whole wheat flour may be used as a substitute; however, it can slightly change the flavor and texture of the bread, rendering it denser.
• Is it necessary to include the optional walnuts or pecans?No, the nuts are optional. However, they add a delightful crunch and an extra layer of flavor to the cake.
• Can I use salted butter instead of unsalted butter?Salted butter can be used, but you’ll want to reduce the salt you add to the recipe. Half the amount should do it. Otherwise, the excessive salt will throw your flavors out of whack.
• How do I know when the cake is fully baked?When a toothpick is inserted into the center of the cake and comes out clean or with a few moist crumbs attached, the cake is done.

Substitutions and Variations

You can use 2 cups of coconut sugar or 1 3/4 cups of honey in place of granulated sugar.
To substitute baking soda, you can use baking powder, but use 4 teaspoons of it, and leave out the salt.
Substitute 2 cups of whole wheat flour for all-purpose flour, or use 2 cups of gluten-free all-purpose flour.
If unsalted butter is unavailable, use 1/2 cup of melted coconut oil or vegetable oil as a substitute.
To create a nut-free variation, leave out the walnuts or pecans, or substitute them with an equal amount of sunflower seeds.

Pro Tips

1. Toasting Nuts and Coconut If you’re using walnuts or pecans and shredded coconut, toasting them before folding them into the batter can enhance their flavor and add a delightful crunch. Bake them on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, checking frequently to prevent burning.

2. Room Temperature Ingredients Ensure that your eggs are at room temperature before mixing them in. This helps in achieving a well-emulsified batter that bakes evenly.

3. Drain Excess Pineapple Juice While you need the juice for moisture, sometimes canned pineapple can have too much liquid. If your batter looks overly runny, drain a bit of the juice to obtain a perfect pudding-like consistency.

4. Experiment with Spices Consider adding a pinch of ground cinnamon or nutmeg to the dry ingredients for an extra layer of warm flavor that complements the pineapple and other ingredients.

5. Cooling Techniques Once the cake is out of the oven, run a knife around the edges of the pan to prevent it from sticking. Let it cool slightly in the pan before transferring it to a wire rack, which allows it to cool more evenly and helps maintain its moist texture.