The Pioneer Woman Tasty Kitchen
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Simple Gingered Pineapple Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Use up that extra summer pineapple in a sweet, slightly spicy quick-fix cake! With a glass of milk, it’s pretty close to heaven.

Ingredients

  • 2 cups Fresh Chopped Pineapple
  • 2 Tablespoons Brown Sugar, Packed
  • 1-½ teaspoon Ground Cinnamon
  • 1 pinch Ground Ginger (a Generous Pinch!)
  • 1 Tablespoon Butter, For The Pineapple Mixture
  • 1 box Butter Recipe Yellow Cake Mix, 18.25oz (I Used Duncan Hines Moist Deluxe Butter Recipe Golden)
  • 3 whole Eggs (according To Package Directions)
  • ½ cups Butter, Softened (according To Package Directions)
  • ⅔ cups Water (according To Package Directions)

Preparation

Preheat oven to 375 F.

Spray a 13×9 glass baking dish with non-stick spray for baking or grease and lightly flour.

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.

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.

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.

Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool for 15 minutes in the pan over a wire rack, then serve with milk, fresh whipped cream, or vanilla ice cream. Enjoy!

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Profile photo of Celia Hoeft

Celia Hoeft on 9.4.2011

Made this cake today and it was pretty good :) Next time I will probably double the pineapple, but that’s more personal preference than anything. Thanks for the recipe!

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