Description
This 4 Ingredient Pineapple Cake is a simple, moist, and flavorful dessert that combines crushed pineapples, sugar, melted butter, and self-rising flour. With minimal ingredients and straightforward preparation, it’s an ideal recipe for quick baking sessions without compromising taste or texture. Perfect for beginners or anyone seeking a sweet treat that highlights tropical pineapple with a soft, fluffy crumb.
Ingredients
Scale
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 the oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature while you prepare the cake batter.
- Mix wet ingredients: In a large mixing bowl, combine the entire can of crushed pineapples with their juice and the granulated sugar. Stir them together well to start dissolving the sugar into the juices.
- Add melted butter: Pour the melted unsalted butter into the pineapple and sugar mixture, stirring continuously to fully incorporate the butter evenly throughout the wet ingredients.
- Incorporate dry ingredients: Gradually add the self-rising flour into the wet mixture, folding it in carefully to avoid overmixing. Stir just until all the flour is moistened and the batter is smooth and thick.
- Prepare the baking pan: Lightly grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy cake removal.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack for at least 15-20 minutes before slicing and serving to let the texture set nicely.
Notes
- Your choice of self-rising flour is essential because it already contains leavening agents; using all-purpose flour would require adding baking soda or powder separately.
- Do not drain the pineapple juice from the can, as it adds moisture and flavor to the cake batter.
- This cake pairs wonderfully with a simple vanilla glaze or a dusting of powdered sugar for extra sweetness.
- Ensure the butter is fully melted but not hot when mixing to avoid curdling the batter.
- You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: pineapple cake, easy cake recipe, 4 ingredient cake, quick pineapple dessert, simple baking recipe