Paula Deen Pineapple Cake Recipe
There is something special about a soft, sweet, fruity cake. This Paula Deen Pineapple Cake Recipe is one of those desserts.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 can 20 oz crushed pineapple with juice
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup butter
- 1 cup sugar
- ¾ cup evaporated milk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease your baking pan lightly. This helps prevent sticking. A well-prepared pan makes cake removal easy and clean.
Mix Dry Ingredients
- Take a large bowl. Add flour, sugar, baking soda, and salt. Mix well using a whisk. This step ensures even distribution of all dry ingredients.
Add Wet Ingredients
- Now add eggs, pineapple with juice, and vanilla extract. Mix gently. Do not overmix. The batter should be smooth but slightly thick.
Pour Batter into Pan
- Pour the batter into your prepared pan. Spread it evenly using a spatula. This helps the cake bake evenly on all sides.
Bake the Cake
- Place the pan in the oven. Bake for 30–35 minutes. Check with a toothpick. If it comes out clean, the cake is ready.
Prepare the Topping
- In a saucepan, melt butter over medium heat. Add sugar and evaporated milk. Stir continuously until smooth and slightly thick.
Add Nuts and Coconut
- Remove from heat. Add pecans, coconut, and vanilla. Mix well. This topping gives the cake its rich flavor.
Pour Topping Over Cake
- While the cake is still warm, pour the topping evenly. Let it soak in. This makes the cake extra moist and delicious.
Notes
- Use fresh pineapple for a stronger flavor
- Add cream cheese frosting for extra richness
- Toast the coconut for a nutty taste
- Replace pecans with walnuts if needed
- Add a pinch of cinnamon for warmth