Pineapple Butterscotch Cake
Delight your taste buds with the tantalizing combination of tropical sweetness and rich caramel in this Pineapple Butterscotch Cake. This moist and flavorful dessert is made with crushed pineapple folded into a fluffy batter, complemented by decadent butterscotch chips for a luscious twist. A hint of tangy buttermilk balances the sweetness, while a light dusting of powdered sugar and optional pineapple slices create an elegant finish. Perfect for celebrations or simply indulging a sweet craving, this cake is a breeze to prepare, with just 20 minutes of prep time and a scrumptious homemade flavor that’s sure to impress. Whether served as a centerpiece dessert or paired with your favorite cup of tea, this Pineapple Butterscotch Cake is a melt-in-your-mouth treat you’ll make time and time again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1.5 cups Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Crushed pineapple (drained)
- 0.5 cup Buttermilk
- 1 cup Butterscotch chips
- 2 tablespoons Powdered sugar (for garnish)
- 4 slices Pineapple slices (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Fold in the crushed pineapple using a spatula, ensuring it is evenly distributed.
Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour. Mix gently after each addition until just combined. Do not overmix.
Gently fold in the butterscotch chips.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar for garnish.
Optionally, top with pineapple slices for decoration before serving. Slice and enjoy!
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 667.7 g | 243% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 430.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 718 mg | 55% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
