Loaf Style Pineapple Cake Recipe

This pineapple cake recipe is an absolutely fabulous, moist and easy cake recipe.

It is baked in a loaf pan for easy serving with no need for icing or other decoration.

The recipe calls for the addition of either nuts, raisins or coconut.

I think that shaved or grated coconut is the perfect addition for this cake, sort of like a pina colada, cake style.

This cake is made in the style of quick breads, but is lighter and more of a real cake texture.

It is a perfect cake to make ahead and place in the freezer in case of unexpected company.

The only thing is, it's so good you will have to make two if you want to freeze one, as the first one will certainly be eaten!

Prep time: 15 minutes

Cook time: 60 minutes

1/3 cup butter, melted
1 cup crushed pineapple, juice included
2 eggs, well beaten
1/3 cup sugar
1 cup chopped nuts, raisins or grated coconut
1/2 teaspoon vanilla
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350ºF.

Beat eggs, add sugar, melted butter and vanilla.

Sift the dry ingredients and add, alternately with the pineapple to the first mixture. Mix in nuts, raisins or coconut.

Bake a in greased and floured loaf pan for 60 minutes.

Makes about 12 slices.

Here's a fun and beautiful way to bake any bundt cake, pound cake or this pineapple cake - in individual flower shaped cakes. If you love baking cakes you will want this in your pantry. Nordic Ware Platinum Series Mini Flower Bundt Pan

• This is a great easy cake recipe to make ahead and keep in the freezer for those unexpected times when you need to serve something sweet. You can even slice it ahead so you can remove the slices individually as you need them. Just wrap it well in plastic wrap before you place it in a freezer bag and it will keep for a couple of months.