Can Ugly Duckling Cake with Pineapple Topping be prepped ahead for busy weeks?

Yes, absolutely! You can bake the cake a day or two in advance. Store it covered at room temperature. For the topping, you've got options: make it fresh just before serving, or prepare it ahead and gently warm it on the stovetop. This makes it a great meal prep recipe for dessert!

What are the healthiest substitutes for Ugly Duckling Cake with Pineapple Topping ingredients?

For a healthier twist on this beloved recipe, consider these swaps: Use unsweetened crushed pineapple to significantly reduce added sugars.You can reduce the granulated sugar in the cake by up to a quarter cup without much impact on flavor.Swapping some all-purpose flour for whole wheat pastry flour adds a bit of fiber.Using a healthy oil like avocado oil is a smart choice for fats.

How do I store leftover Ugly Duckling Cake with Pineapple Topping?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. It actually tastes wonderful chilled, making it a refreshing treat on a warm day!

Can I use fresh pineapple instead of canned for this Ugly Duckling Cake with Pineapple Topping?

You certainly can use fresh pineapple, but you'll need to cook it down with a little water or juice first to soften it and help it release its natural juices. Then, you can proceed with the topping recipe. However, canned crushed pineapple is generally much more convenient and provides consistent results for this specific Ugly Duckling Cake Recipe with Pineapple Topping .

What pan size is best for this Ugly Duckling Cake with Pineapple Topping recipe?

A standard 9x13 inch baking pan is absolutely ideal for this recipe. It ensures the cake bakes evenly and yields a perfect thickness for soaking up all that delicious pineapple topping.

Can I freeze Ugly Duckling Cake with Pineapple Topping?

The baked cake itself freezes beautifully without the topping! Wrap it tightly in plastic wrap, then an additional layer of foil to prevent freezer burn. Thaw it overnight in the fridge when you're ready, and then prepare and add the fresh pineapple topping. It's a fantastic way to enjoy this family-friendly dessert later!

Ugly Duckling Cake With Pineapple Topping: Simple, Sweet & Easy

Description

This Ugly Duckling Cake with Pineapple Topping is a simple, comforting, and family-friendly dessert. Made with everyday ingredients, it’s a moist cake crowned with a sweet, tangy pineapple topping.

Ingredients

All-purpose flour: 2 cups (240g)
Granulated sugar: 1 ½ cups (300g)
Large eggs: 2
Vegetable oil: ½ cup (120ml)
Milk: 1 cup (240ml)
Baking powder: 2 teaspoons
Vanilla extract: 1 teaspoon
Crushed pineapple, canned (undrained): 20 oz can (567g)
Granulated sugar: ½ cup (100g)
Unsalted butter: ¼ cup (57g)

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
Whisk Dry Cake Ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 ½ cups granulated sugar, and 2 teaspoons baking powder. Whisk to ensure they’re evenly distributed.
Mix Wet Cake Ingredients: In a separate medium bowl, whisk together 2 large eggs, ½ cup vegetable oil, 1 cup milk, and 1 teaspoon vanilla extract until well combined.
Combine & Mix: Pour the wet ingredients into the dry ingredients. Mix until just combined. Avoid overmixing.
Bake the Cake: Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Topping: While your cake is baking, combine the 20 oz can of crushed pineapple (undrained), ½ cup granulated sugar, and ¼ cup unsalted butter in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, for about 5-7 minutes until thickened slightly.
Assemble & Finish: As soon as the cake comes out of the oven, immediately pour the warm pineapple topping evenly over the hot cake.
Cool & Serve: Allow the cake to cool completely on a wire rack before slicing and serving.

Notes

Note: Nutritional data provided below is an estimate.
Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
Dairy-free/Plant-based: Use dairy-free milk and a good quality vegan butter.
Reduced Sugar: Replace some or all granulated sugar with alternative sweeteners like erythritol or monk fruit.
Spice Variation: Add ½ teaspoon of cinnamon or nutmeg to the dry cake batter.
Tropical Pop: Sprinkle shredded coconut or chopped pecans over the pineapple topping after pouring.
Avoid Overmixing: Mixing too much develops gluten, leading to a tough cake. Mix just until dry ingredients are moistened.
Resist Opening Oven Door: Especially during the first 20 minutes to prevent the cake from sinking.
Check Baking Powder Freshness: Ensure your baking powder is fresh for proper rise. Test by adding a teaspoon to ½ cup of hot water; it should bubble vigorously.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 45g
Sodium: 250mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Ugly Duckling Cake With Pineapple Topping