Pineapple Cake with Raspberry Sauce
Indulge in the perfect balance of tropical sweetness and tangy flair with this Pineapple Cake with Raspberry Sauce. This easy-to-make dessert features a moist, tender cake bursting with the tropical flavor of crushed pineapple, perfectly complemented by a vibrant raspberry sauce that’s made from scratch. The cake is prepared in just one bowl using pantry staples, while the raspberry sauce adds a refreshingly tart finish with its blend of fresh raspberries, lemon juice, and a touch of sweetness. Whether you're hosting a summer gathering or simply craving a fruity treat, this cake is as gorgeous as it is delicious. Serve each slice drizzled with the ruby-red sauce and a garnish of fresh mint for an eye-catching presentation. Perfect for dessert lovers, this recipe is a crowd-pleaser that brings vacation vibes to your table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 1 can (20 oz) Crushed pineapple (with juice)
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 cups Fresh raspberries
- 0.25 cup Powdered sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- Optional: Fresh mint leaves for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a large bowl, beat the eggs until blended. Add the crushed pineapple with its juice, melted butter, and vanilla extract. Mix well.
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
Pour the batter into the prepared baking pan. Smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the raspberry sauce. In a small saucepan over medium heat, combine the fresh raspberries, powdered sugar, lemon juice, and water.
Cook the raspberry mixture, stirring frequently, until the raspberries break down and the sauce thickens (about 5-7 minutes). Remove from heat and strain through a fine-mesh sieve to remove seeds. Let it cool to room temperature.
Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice the cooled pineapple cake into squares or rectangles and drizzle with the raspberry sauce before serving. Garnish with fresh mint leaves if desired.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 41.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 178 mg | 4% | |
*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.
