Pineapple Loaf Cake
Pineapple Loaf Cake
Ingredients
- 1 canned pineapple, 20 ounce can, undrained
- 3/4 cup granulated sugar
- 3 large eggs
- 2/3 cup vegetable oil
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 4 ounces milk chocolate, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with vegetable oil or non-stick cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Open the can of pineapple. Carefully drain the pineapple juice (syrup) into a separate measuring cup or small bowl and set aside. Add the solid pineapple chunks to a large mixing bowl.
⏱️ 2 min
- 3
Add the granulated sugar and eggs to the bowl with the pineapple chunks.
⏱️ 1 min
- 4
Using an immersion blender, blend the pineapple, sugar, and eggs until the mixture is smooth and frothy. Alternatively, transfer to a regular blender and blend until smooth, then return to the large mixing bowl.
⏱️ 3 min
- 5
Pour the vegetable oil into the blended pineapple mixture and stir to combine.
⏱️ 1 min
- 6
Add the all-purpose flour and baking powder to the bowl. Whisk thoroughly until a smooth, uniform batter is formed. Be careful not to overmix.
⏱️ 3 min
- 7
Pour the prepared batter into the greased loaf pan. Use a spatula to gently spread and level the top of the batter.
⏱️ 2 min
- 8
Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 375
- 9
Once baked, remove the loaf pan from the oven. While the cake is still hot and in the pan, use a toothpick or skewer to poke numerous holes all over the top surface of the cake.
⏱️ 2 min
- 10
Pour about half of the reserved pineapple syrup evenly over the top of the hot cake, allowing it to soak into the holes.
⏱️ 1 min
- 11
Carefully place a serving platter upside down over the loaf pan. Invert the pan and platter together to release the cake onto the platter.
⏱️ 1 min
- 12
Pour the remaining pineapple syrup over the entire cake on the platter, ensuring it is well-soaked.
⏱️ 1 min
- 13
Melt the milk chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until smooth.
⏱️ 3 min
- 14
Transfer the melted milk chocolate into a piping bag or a small plastic bag with a corner snipped off. Drizzle the melted milk chocolate decoratively over the top of the pineapple loaf cake.
⏱️ 2 min
- 15
Allow the cake to cool slightly before slicing into individual portions. Serve and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Loaf Cake
- 1 canned pineapple, 20 ounce can, undrained
- 3/4 cup granulated sugar
- 3 large eggs
- 2/3 cup vegetable oil
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 4 ounces milk chocolate, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with vegetable oil or non-stick cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Open the can of pineapple. Carefully drain the pineapple juice (syrup) into a separate measuring cup or small bowl and set aside. Add the solid pineapple chunks to a large mixing bowl.
⏱️ 2 min - 3
Add the granulated sugar and eggs to the bowl with the pineapple chunks.
⏱️ 1 min - 4
Using an immersion blender, blend the pineapple, sugar, and eggs until the mixture is smooth and frothy. Alternatively, transfer to a regular blender and blend until smooth, then return to the large mixing bowl.
⏱️ 3 min - 5
Pour the vegetable oil into the blended pineapple mixture and stir to combine.
⏱️ 1 min - 6
Add the all-purpose flour and baking powder to the bowl. Whisk thoroughly until a smooth, uniform batter is formed. Be careful not to overmix.
⏱️ 3 min - 7
Pour the prepared batter into the greased loaf pan. Use a spatula to gently spread and level the top of the batter.
⏱️ 2 min - 8
Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 40 min•🌡️ 375 - 9
Once baked, remove the loaf pan from the oven. While the cake is still hot and in the pan, use a toothpick or skewer to poke numerous holes all over the top surface of the cake.
⏱️ 2 min - 10
Pour about half of the reserved pineapple syrup evenly over the top of the hot cake, allowing it to soak into the holes.
⏱️ 1 min - 11
Carefully place a serving platter upside down over the loaf pan. Invert the pan and platter together to release the cake onto the platter.
⏱️ 1 min - 12
Pour the remaining pineapple syrup over the entire cake on the platter, ensuring it is well-soaked.
⏱️ 1 min - 13
Melt the milk chocolate using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until smooth.
⏱️ 3 min - 14
Transfer the melted milk chocolate into a piping bag or a small plastic bag with a corner snipped off. Drizzle the melted milk chocolate decoratively over the top of the pineapple loaf cake.
⏱️ 2 min - 15
Allow the cake to cool slightly before slicing into individual portions. Serve and enjoy!
⏱️ 1 min