Pineapple Nut Cake

A stripped-down pineapple cake that skips the eggs and butter entirely. Crushed pineapple (juice and all) goes straight into the batter, providing all the moisture and fruity sweetness the cake needs. Mix everything in one bowl, pour into the pan, and bake.

This is about as close to a dump cake as you can get without using a cake mix. The crushed pineapple keeps the crumb incredibly moist, and since there are no eggs or butter weighing it down, the texture is lighter than you’d expect. The nut icing on top adds the richness and crunch the cake itself keeps simple.

Bake low and slow so the center sets without the edges drying out. The cake is done when a toothpick comes out with just a few moist crumbs clinging to it.

Chef Tips

• Use the entire can of crushed pineapple, juice included. The juice is what keeps this cake from being dry without eggs or fat in the batter.
• Don’t overmix. Stir just until the flour disappears. Overworking develops gluten and makes the cake tough.
• Let the cake cool completely before icing. The nut icing slides right off a warm cake.

Variations

• Add shredded coconut to the batter for a pina colada twist.
• Use pecans or macadamia nuts in the icing for a richer, more tropical flavor.
• Fold in drained maraschino cherries for a retro pineapple upside-down vibe.