Pineapple Right Side Up Snack Cake
Elevate your snack game with this Pineapple Right Side Up Snack Cake—a tropical twist on a classic treat that's as easy to make as it is to enjoy! Bursting with the sweet, tangy flavor of crushed pineapple and the richness of vanilla, this moist, tender cake is perfect for any time of day. Made with pantry staples like all-purpose flour, granulated sugar, and melted butter, this recipe comes together in just 15 minutes of prep. The addition of reserved pineapple juice and whole milk creates a perfectly light crumb, while a dusting of powdered sugar adds a delicate touch of sweetness. Baked in a convenient 8x8-inch pan, it’s just the right size for sharing—or savoring solo over several days. Whether you're looking for a quick dessert, a teatime treat, or a snackable slice of sunshine, this easy pineapple cake will brighten your table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple in juice (not syrup), drained (reserve juice)
- 0.25 cup pineapple juice (from the reserved juice)
- 0.25 cup whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar and melted butter until well combined. Add the egg and vanilla extract, and whisk until smooth.
Stir in the crushed pineapple and 1/4 cup of reserved pineapple juice until evenly distributed.
Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Begin and end with the dry ingredients. Stir gently until just combined; do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, lift the cake out using the parchment overhang and transfer to a cutting board.
Dust the top with powdered sugar (if desired), slice into squares, and serve.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 202.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 702 mg | 15% | |
*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.
