Moist Pineapple Snack Cake is slightly sweet, super moist, and most definitely irresistible. You might want to bake and take so you don’t eat it all. But if you do it’s okay. It’s healthy-ish.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Cake is awesome. Isn’t cake awesome? That moist crumb, the frosting, glaze, or simple sprinkling of powered sugar. Cake is versatile and varied in all its flavor combinations.
However, we don’t get cake often here. If I bake cake, the hubs will eat one or two pieces and then it’s “too dry” for him to eat. Okay. Whatever. So, just put more whipped cream on it! I mean, how hard is that? Why can’t I bake a cake and not have to eat half of it myself not matter what I put in it?
I think the only cupcakes I’ve made that the hubs liked were pineapple cupcakes I made with pineapple in the batter. Those he said were moist and delicious. Not that the other cakes weren’t delicious. They just didn’t hold up to his moisture expectations, I guess.
So, I did some research about what I could add to the batter to make it moister. More butter or more fat. Not really an option here. The hubs has cholesterol issues and we try to keep our fat content down.
Then I stumbled on adding yogurt to make baked goods moister.
And that’s when I knew I had to try adding fruit and yogurt to this snack cake.
I’ve been looking into eating more yogurt. The hubs has some stomach issues and I’ve been having some lately, too. This always makes me think of probiotics and a healthy gut. I think about fermented foods, kombucha, yogurt. These are things I think about when my husband has stomach issues.
But you have to be smart about your yogurt. It has to have live cultures. And it needs to have a bunch of clinically proven bacteria that helps your gut. Like the kind of bacteria that are in Nancy’s probiotic yogurts.
You see, not all probiotics are the same. Each one has a purpose from helping to boost your immune system to helping your gut floor. Nancy’s has the broadest range of overlapping probiotics to help you in so many ways. And their yogurts have more than a dozen types of cultures in every product.
Granted, all these cultures will not survive baking in this cake.
However, you could top your cake with a yogurt glaze. You could just eat the rest of the container with some granola. Or just straight out the carton with the rest of your pineapple. Yogurt, especially Nancy’s yogurt, is very healthy and good for you. It contains protein which keeps you full longer, too.
As if all this healthy stuff wasn’t enough, Nancy’s is sustainable. They were sustainable before it was even cool to be sustainable. They installed solar panels in 2008 and haven’t looked back. You can even track their solar power progress live. That’s unheard of!
They even encourage their customer to reuse their containers in any way they can.
Now, I’ve had quite a lot of yogurt. Not every brand on the market, but quite a few. Even some I’ve never heard of before. Nancy’s yogurt is the creamiest and most delicious yogurt I’ve tried. It’s not tart like some. It’s not sweet like some. Their yogurt is perfectly balance and so delicious.
And that’s part of what makes this moist pineapple snack cake, well, moist! Adding the yogurt means you need to add a little extra leavening. So, there’s baking powder and baking soda in this cake. This also adds to the moist and airy texture of this cake.
The flavor? Moist. I don’t think I can say that enough. It’s not overly sweet, which is perfect for us. And it has a hint of pineapple flavor this is delicious. I thought about making a maraschino cherry glaze on top sort of mimic a pineapple upside down cake, but I didn’t. I thought it might make it too sweet.
But you topped with powdered sugar?
Yeah, I hear you. But that powdered sugar doesn’t make it overly sweet like a glaze would. Powdered sugar is more than just sugar. Did you know it has cornstarch in it? Just to keep it from caking. So it’s not all sugar and, to me, doesn’t taste as sweet as a glaze would be.
Just look at that crumb! You can see the flecks of pineapple throughout. It has the perfect ratio of sugar to pineapple. One doesn’t overpower the other. This moist pineapple snack cake is also moist without being heavy. It’s light and oh so good.
I cut these into 16 pieces. It’s called a snack and not a cake cake. So, the smaller pieces make them a few bites worth, perfectly sweet, and just the right size to curb your sweet tooth without eating too much cake. But feel free to cut this into as many pieces as you want. It’s your cake.
Today is the last day for #SpringSweetsWeek. Make sure you enter the giveaway. You can see the prize detail from my PB&J PEEPSomars. There are some killer prize packages to win. So, be sure to enter.
Also, get a head start and follow Nancy’s on Facebook, Twitter, Pinterest, and Instagram. You can get recipe ideas, coupons, and creative ways to use their containers. While you’re at it, scroll down and see what the rest of the bloggers shared on our last day of this event.
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter flavored shortening (or softened butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple in juice
- 1 cup Nancy’s probiotic organic whole milk plain yogurt
- Preheat oven to 350.
- Combine the flour with the baking powder, baking soda, and salt. Stir with a whisk and set aside.
- Cream the shortening (or butter if using) and the granulated sugar until creamy.
- Add the eggs one a time stirring after each addition.
- Stir in the vanilla, pineapple with juice, and yogurt until smooth.
- Add the flour mixture to the pineapple mixture. Stir until just combined and no visible spots of flour remain. Allow the mixture to sit 10 minutes.
- Line an 8 x 8 baking dish with buttered parchment paper.
- Pour the batter into the baking dish and bake at 350 for 35 to 45 minutes or until a toothpick inserted in the center comes out easily. It doesn’t have to be clean when it comes out. There can be a few moist crumbs sticking to it.
- Cool in pan 5 minutes then remove to a wire rack to cool completely before slicing. I garnished mine with powdered sugar, but you could whip up a maraschino cherry glaze for an upside down pineapple flavor.
Sunday #SpringSweetsWeek Recipes
- Blood Orange Margarita Cheesecake by Hezzi-D’s Books and Cooks
- Carrot Cake by Books ‘n Cooks
- Chocolate Popcorn Peeps Treats by Cindy’s Recipes and Writings
- Moist Pineapple Snack Cake by A Kitchen Hoor’s Adventures
- Pesche Dolci by Culinary Adventures with Camilla
- Tiny Yellow Cake with Strawberry Jam and Chocolate Ganache by Karen’s Kitchen Stories
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors.
The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.