Pineapple Cake Under the Sea

Pineapple_cake_slice2

Bikini Bottom, hold tight! The Fixin’ Leaks and Leeks Team is coming at you with a pineapple cake for Alex’s 21st birthday!

Why pineapple? Alex is into pineapple mocktails and cocktails—and he was a ginormous fan of SpongeBob SquarePants as a child. We used to watch lots of episodes together, so I couldn’t resist taking a trip down memory lane to the pineapple under the sea—and lugging a spoon, baking pan, and a 20-ounce can of crushed pineapple along with me.

I needed a recipe that was fast and easy because the night before, Alex’s physics club celebrated late at our house. Fun fact: The entire physics club fits in our hot tub!

Online, I found what looked like a good recipe, so I used it as a base and adapted it just a bit. The 2 cups of sugar gave me pause, but I dumped in the full 2-cup amount, anyway because it reminded me of the first cake I ever baked for Alex.

When he turned one, I really wanted to celebrate with a real birthday cake, but back then, the Fixin’ Leaks and Leeks Team was following all the parenting books and advice, and it turns out that most doctors don’t want babies to have real cake.

So, I followed a doctor’s recipe that had about 5,000 ingredients—all of them low-sugar fruits and some vegetables and whole wheat flour and no frosting. Well, my food processor broke because basically, I was making wood pulp for paper, I think.

I threw the whole slurry in the trash and got Alex a Sarah Lee cake—and that was the first time he ever had sugar. Here was his reaction when he took a bite: eeeeeeeeeeeeee!!!!

So, in honor of sugar overload, I dumped those 2 cups of granulated sugar into the recipe with confidence.

It takes about 45 minutes to bake in the oven, and during that time you might be able to get in an episode or two of SpongeBob.

Are you ready? I’m ready! I’m ready! I’m ready! Here’s that recipe that I adapted from the Easy Pineapple Cake post online:

Ingredients:

–2 cups of flour

–2 cups of granulated sugar

–1 tsp of baking soda

–1/2 cup of egg substitute

–20-ounce can of crushed pineapple

Method:

Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 pan with non-stick spray.

Mix the dry ingredients in one large bowl. Then, mix the wet ingredients in another bowl.

Combine the wet and dry ingredients and mix well.

Pour into the pan and bake for 45 minutes.

Results: The cake was too sweet, and I didn’t really taste the pineapple that much, but if you put actual pineapples on the top, instead of frosting, you will get a nice burst of authentic flavor. The texture was perfect, though—nice and cakey—so it could probably be a good snacking cake.

To further enhance the pineapple flavor, you could serve this cake with:

–a pineapple drink

–a Krabby Patty

–a pineapple pizza

–more pineapple cake

–pineapple-inspired music playing in the background

–festive plates and napkins

–tiki torches

–a cruise ship

–a steel drum band

Your Turn: Do you have a “snacking cake” that you enjoy?

 

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Published by ckennedy

Author of the DIY blog: Fixin' Leaks and Leeks. Paper/Rock Writing Consultation, Sole Proprietor.

18 thoughts on “Pineapple Cake Under the Sea”

  2. No snack cakes come to mind, but now I’m thinking about the refreshing flavor of pineapple! Here’s something I used to make for a quick and healthy snack:
    Toast a slice of bread, bagel, etc. Spread it with cottage cheese, sprinkle with cinnamon and a little sweetener, placing a pineapple ring on top. Broil until the cottage cheese is hot and bubbly.

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  7. Uh oh! You have a kid who’s old enough to drink now. Party time! 🙂 Happy birthday to him and congratulations on the cake. Looks great, and I’m glad it came out well. How funny, though! 😀

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