Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup regular milk
- 3/4 cup pineapple chunks, drained
- =
Directions
1. Preheat oven to 350F. Spray an 8-inch round or square cake pan with nonstick cooking spray, and coat it lightly with flour. Set aside.
2. Beat butter with an electric mixer until light and fluffy. Add sugar, and continue to beat well for 3 to 5 minutes, or until light and fluffy. Add eggs, 1 at a time, beating mixture well after each addition.
3. Stir flour, salt, baking powder and milk to egg mixture in mixing bowl, adding each ingredient 1 at a time. Stir pineapple in by hand, taking care not to overbeat. Pour mixture into prepared pan.
4. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove from oven, and allow cake to cool in pan for 5 to 10 minutes. Transfer cake onto a cooling rack. Slice, and serve when cake has cooled completely.