Pastel de PiñaFor a sweet ending, try this super-moist contemporary pineapple cake, adapted from a recipe in Cocina Facil (Easy Cooking), a Mexican food magazine, the next time you throw a Mexican party. It's simple to make and your guests will love it. Top the cake with ice cream or whipped cream.
Pineapple Cake
Pastel de PiñaFor a sweet ending, try this super-moist contemporary pineapple cake, adapted from a recipe in Cocina Facil (Easy Cooking), a Mexican food magazine, the next time you throw a Mexican party. It's simple to make and your guests will love it. Top the cake with ice cream or whipped cream.
Ingredients
Makes 1 (8-inch) square cake; about 9 servings
- 1 cup all-purpose flour
- ½ cup plus 2 teaspoons sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned crushed pineapple with juice
- 1 large egg beaten
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°.
- Grease an 8-inch-square baking pan and dust with flour.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a medium bowl, mix the pineapple, egg, and vanilla.
- Add to the dry ingredients and mix well.
- Pour the batter into the prepared pan.
- Bake until dark golden brown on top and a tester inserted into the center of the cake comes out clean, about 30 minutes.
- Remove the cake from the oven to a rack and cool completely in the pan.
- Cut the cake into squares and serve directly from the pan.
Notes & Wine Advice
Store, covered, at room temperature up to 3 days.