Simple Gingered Pineapple Cake – a delicious recipe with Pineapple, Brown Sugar, Ground Cinnamon, Ground Ginger, Butter, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 F.
2
Spray a 13x9 glass baking dish with non-stick spray for baking or grease and lightly flour.
3
In a skillet over medium low heat, combine pineapple, brown sugar, cinnamon, ginger, and butter. It's best if the pineapple was able to sit in a bowl a little after it was chopped to release some of its juices - the juice will help dissolve the brown sugar. If not, add a couple teaspoons of water to help things along. Let the pineapple come to a low boil.
4
While the skillet is bubbling, prepare the cake mix according to the package directions with the eggs, softened butter, and water. Make sure to beat until the batter is light and fluffy.
5
Once the batter is ready, pour the pineapple mixture into the bottom of the cake pan and spread evenly. Top with the cake batter and smooth the batter so that all of the pineapple chunks are hidden.
6
Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7
Cool for 15 minutes in the pan over a wire rack, then serve with milk, fresh whipped cream, or vanilla ice cream. Enjoy!
662
kcal
Calories
51
g
Fat
49
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Fresh Chopped Pineapple, 2 Tablespoons Brown Sugar, Packed, 1-1/2 teaspoon Ground Cinnamon, 1 pinch Ground Ginger (a Generous Pinch!), and more.
Yes, Simple Gingered Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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