LIGHT PINEAPPLE CAKE Without Butter: The Sweetness You Don’t Expect
If you’re looking for a dessert that combines lightness, freshness, and irresistible flavor, you’re in the right place! We often think that a delicious cake must necessarily be rich in butter and sugars, but this Light Pineapple Cake Without Butter is here to prove otherwise. It’s a real revelation, capable of winning over at the first taste with its surprising softness and the tropical aroma of pineapple.
The story of this cake is as simple as it is delicious: my neighbor taught it to me when she showed up at my door with this wonder one day. Its delicacy and balanced taste immediately pushed me to ask for the recipe, and I was pleasantly surprised to discover the total absence of butter and a really minimal amount of sugar. Since then, it has become a regular feature in my kitchen, a true “never without” for breakfast or a tasty yet line-conscious snack.
Perfect for those who want to start the day with sweetness without feeling weighed down, or to indulge in a moment of pure indulgence without guilt. Its preparation is incredibly simple, requiring few ingredients and a pinch of good will. The result? A cake as soft as a cloud, with the sweet and slightly tangy taste of pineapple that perfectly matches the delicate base. It’s a versatile recipe, suitable for the whole family, and a great alternative to more caloric desserts. Make it and let yourself be captivated by its genuine goodness!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 148.59 (Kcal)
- Carbohydrates 26.94 (g) of which sugars 11.37 (g)
- Proteins 3.57 (g)
- Fat 3.69 (g) of which saturated 0.46 (g)of which unsaturated 2.78 (g)
- Fibers 0.65 (g)
- Sodium 6.47 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pineapple Plumcake
- 2 cups all-purpose flour
- 1 can canned pineapple (about 12 oz drained weight, use the juice)
- 7 oz Greek yogurt 2% fat
- 3/4 cup granulated sugar
- 3 large egg (whole)
- 1 tbsp baking powder (about 1/2 oz)
- 3 1/3 tbsp vegetable oil
- lemon zest (optional)
Tools
- Kitchen Scale
- Bowl
- Electric Whisk
- Spatula
- Loaf Pan
How to Prepare the Pineapple Cake
Depending on the season, you can use either canned pineapple or fresh pineapple. In this case, I suggest using about 7-9 oz of fresh pineapple cut into cubes. Since fresh pineapple is less moist than canned, you will need to add about 1/4 cup of natural pineapple juice or orange juice to the batter to maintain the right consistency and softness.
First, open the can of canned pineapple. Carefully drain the pineapple slices from their juice, but do not discard the juice! You might need it for the batter if it turns out too dense. Lightly pat dry the pineapple slices with paper towels to remove excess syrup. If you prefer, cut some slices into smaller pieces to incorporate into the batter, leaving some whole slices for decorating the top.
In a large bowl, crack the eggs and add the granulated sugar. Using a hand or electric whisk, vigorously beat the two ingredients until you obtain a pale and frothy mixture. This step is crucial to incorporate air and make the cake fluffy.
Add the yogurt to the egg and sugar mixture, as well as the lemon zest if you like. Work again with the electric whisk, this time at low speed. When the yogurt is well incorporated, add the flour and baking powder previously sifted. Gradually incorporate the sifted flour into the liquid mixture, stirring gently with a spatula or spoon from bottom to top to avoid the formation of lumps. Continue mixing until you obtain a smooth and homogeneous batter. Add the vegetable oil and work again with the whisk until the batter is smooth and compact. Add the pineapple cubes and stir with a spatula.
Pour the batter into a 11×4 inch loaf pan previously greased and floured or lined with parchment paper. Decorate the top with the remaining pineapple slices, arranging them as you like. Bake in a preheated static oven at 350°F for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before gently turning it out onto a wire rack. Let it cool completely before serving. If desired, you can dust the top with a little powdered sugar before serving.
Ingredient Insight and Possible Substitutions
For this light cake without butter, the choice of ingredients is crucial to ensure a soft and tasty result without weighing down.
All-purpose flour: It is the base of the cake, providing structure. If you prefer a slightly more rustic version or want to increase the fiber content, you can replace up to 1/4 cup with whole wheat flour.
Canned pineapple: Canned pineapple is convenient and ensures consistent sweetness and moisture. Do not discard the juice! It is essential to add moisture to the batter and a more intense flavor. Alternatively, you can use fresh pineapple (about 7-9 oz of cubed flesh), but in this case, you will need to add about 1/4 cup of natural pineapple juice or orange juice to the batter to compensate for the lower moisture.
Whole yogurt: Yogurt contributes to the cake’s softness and moisture, effectively replacing butter. You can use Greek yogurt for a denser, more protein-rich cake (in this case, add a tablespoon or two of milk if the batter is too thick) or low-fat yogurt for an even lighter version, without altering the proportions.
Egg: Binds ingredients and contributes to structure. In case of allergies or for a vegan version, you can replace it with a “flax egg” (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water, allowed to rest for 5 minutes) or 2 oz of applesauce.
Granulated sugar: Sweetens the batter. You can try slightly reducing the quantity (up to 1/4 cup) if you prefer a less sweet dessert, considering that canned pineapple already provides sugars. It can be replaced with brown sugar for a more caramelized note.
Baking powder: Essential for leavening and fluffiness.
Corn oil: A neutral-flavored oil that makes the cake soft without weighing it down. Good alternatives are sunflower seed oil or rice oil. Olive oil is not recommended due to its strong flavor.
Storage
The Light Pineapple Cake Without Butter keeps perfectly at room temperature, under a glass cover or well wrapped in plastic wrap, for 2-3 days. To extend its freshness, especially in warm climates, you can store it in the fridge; in this case, take it out about twenty minutes before serving to regain its softness. Freezing is not recommended.
Alternatives and Variations of the Recipe
This cake, already delicious in its basic version, lends itself to various customizations:
Pineapple and Coconut Cake: Add 1/4 cup of desiccated coconut flour to the batter for an exotic touch. If the batter is too thick, you can add a tablespoon of milk or pineapple juice.
With Fresh Fruit: Instead of canned pineapple, you can use other fresh fruit cubes such as apples, pears, or peaches. In this case, you will need to add 1/3-1/2 cup of milk or fruit juice to the batter to make up for the moisture that canned pineapple provides.
Chocolate Chips: For the more indulgent, add 1/4 cup of dark or milk chocolate chips to the batter before baking.
Extra Aromas: To enrich the fragrance, you can add the grated zest of half a lemon or orange, or a teaspoon of vanilla extract to the batter.
Pineapple and Ricotta Cake: For an even more protein-rich and moist version, replace 2 oz of yogurt with 2 oz of well-drained fresh ricotta. The batter will be slightly denser but the cake will be delicious.
Origins and History of the Pineapple Cake
Pineapple cake, especially the “upside-down” or “pineapple upside-down cake,” has a fascinating history and North American roots. Its popularity exploded in the United States in the 1920s, thanks to the introduction of canned pineapple by producers like Dole. This innovation made pineapple, an exotic fruit, easily accessible year-round.
The idea of placing the fruit on the bottom of the pan, then flipping the cake once baked, allowed for a spectacular visual effect and kept the fruit moist and caramelized. Recipes were often promoted through culinary contests and advertisements, making pineapple cake a classic of American home kitchens. Our version, light and without butter, is a modern reinterpretation of this tradition, designed to fit a more balanced diet while preserving the taste and magic of the classic pineapple-cake pairing. It is an example of how classic recipes can evolve while maintaining their original spirit of sweetness and conviviality.
FAQ (Questions and Answers)
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. In this case, we suggest using about 7-9 oz of fresh pineapple cut into cubes. Since fresh pineapple is less moist than canned, you will need to add about 1/4 cup of natural pineapple juice or orange juice to the batter to maintain the right consistency and softness.
Is the cake suitable for those with lactose intolerance?
If lactose-free yogurt is used and it is confirmed that the mayonnaise contains no lactose (usually it doesn’t), the cake can be suitable. To be sure, always check the ingredient labels. Alternatively, you can try replacing the yogurt with an equal amount of plant-based yogurt (e.g., soy or oat).
Can I prepare the batter in advance and store it?
It is not advisable to prepare the batter well in advance. The baking powder starts to work as soon as it comes into contact with the liquid ingredients. To achieve maximum fluffiness, it is best to bake the batter immediately after preparing it.
