Description
This 4 Ingredient Pineapple Cake is a simple, moist, and delicious dessert that combines sweet crushed pineapples with a tender self-rising flour batter. Perfect for a quick bake, it requires minimal ingredients and effort but delivers a flavorful and soft cake ideal for any occasion.
Ingredients
Ingredients
- 1 (20 oz) can crushed pineapples in pineapple juice (no added sugar), not drained
- 1 1/3 cups (255 g) granulated white sugar
- 1/4 cup (56 g) unsalted butter, melted
- 2 2/3 cups (351 g) self-rising flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with non-stick cooking spray and line it with parchment paper. Ensure the parchment edges rise above the pan to easily lift the cake out later.
- Mix Wet Ingredients: In a large bowl, combine the crushed pineapples with their juices, granulated sugar, and melted butter. Whisk these ingredients together until fully blended and even in texture.
- Incorporate the Flour: Add the self-rising flour to the wet mixture. Gently fold the flour into the batter using a spatula until fully incorporated. Avoid overmixing to maintain a tender crumb, ensuring no flour pockets remain.
- Pour and Bake: Pour the batter evenly into the prepared pan and spread smoothly. Bake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean and the surface springs back when lightly pressed.
- Cool and Serve: Allow the cake to cool completely in the pan before removing it with the parchment paper. Once cooled, serve plain or with your preferred frosting.
Notes
- Do not drain the crushed pineapples; the juice adds moisture and flavor to the cake.
- If you don’t have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
- Be careful to not overmix the batter once the flour is added to keep the texture tender and soft.
- This cake can be served as is or decorated with cream cheese frosting or whipped cream for extra indulgence.
- Use parchment paper to easily remove the cake from the pan and avoid sticking.
