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Serving: Garnish with extra chopped walnuts or a sprinkle of cinnamon for an elegant finish. Serve chilled or at room temperature.
Storage: Store the cake covered in the refrigerator for up to 5 days. Let it sit out for a few minutes before serving to soften the frosting.
Variations:
Tropical Boost: Add a handful of shredded coconut to the batter for even more island flavor.
Lighten It Up: Replace half the oil with unsweetened applesauce for a lighter texture.
Cupcake Version: Turn the batter into cupcakes! Bake for about 20–22 minutes.
FAQ:
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cakes a day ahead and frost them just before serving for best freshness.
Q: Is fresh pineapple okay to use?
A: Fresh pineapple can be used if finely chopped and drained well — just make sure not to add too much extra juice!
Q: Can I freeze this cake?
A: Yes! You can freeze the unfrosted cake layers for up to 2 months. Thaw completely before frosting.
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