The Recipe Critic · by Ashley Fehr★ 4.8 (12)
Pineapple Cake
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 10%
CARBS 47G65% OF CAL
3G FIBER15G OTHER29G TOTAL SUGAR
FAT 12G37% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pineapple cake made from scratch with crushed fruit, topped with whipped cream. Light and tropical, a simple but elegant dessert.
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Nutrition & ingredients
Ingredients
serves 12- ½ cup vegetable oil
- ¼ cup sour cream
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 2 cups crushed pineapple with juice (1 (19-ounce) can)
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 10%
CARBS 47G65% OF CAL
3G FIBER15G OTHER29G TOTAL SUGAR
FAT 12G37% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 220mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.