Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Serve slightly warm or at room temperature for the best flavor and texture.
Pairs beautifully with a scoop of vanilla ice cream or fresh fruit.
Variations:
Add mashed banana to the batter for a tropical banana-pineapple twist.
Mix in white chocolate chips for a sweet surprise.
Top with toasted coconut for extra crunch and flavor.
FAQ:
Q: Can I use crushed pineapple in syrup instead of juice?
A: Yes, but reduce the added sugar slightly to prevent the cake from becoming too sweet.
Q: Can this cake be made in smaller pans?
A: Yes, adjust baking time accordingly; smaller pans will bake faster, larger pans may require a few extra minutes.
Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
