This pineapple cereal cake blends crushed pineapple with high-protein cereal to create a moist and flavorful dessert. The pineapple adds a refreshing sweetness, while the cereal provides texture. Topped with a pineapple glaze, this cake is perfect for breakfast, afternoon tea, or dessert.
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Cereal Pineapple Cake
FAQ
Can I use fresh pineapple instead of canned?
Yes, but be sure to drain the juice well and chop the pineapple finely.
What type of cereal works best?
A high-protein, ready-to-eat flake cereal works best, but bran flakes or cornflakes can also be used.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day. Store it covered in the refrigerator.
Food History
Pineapple has been a popular baking ingredient since canned pineapple became widely available in the early 20th century. Cakes made with pineapple became common in American households, especially after the rise of upside-down cakes in the 1920s. The addition of cereal to cakes gained popularity in the mid-century as a way to add nutrition and texture.
This recipe is an example of mid-century baking, where convenience ingredients like cake mix and cereal were combined with fruit for quick and flavorful desserts.
Timeline
- 1900s – Canned pineapple becomes widely available.
- 1920s – Pineapple upside-down cakes become popular.
- 1950s-60s – Cereal is used in baking for added texture.
- Today – Pineapple cakes remain a favorite in home baking.
Recipe Discussion
This pineapple cereal cake is light, moist, and slightly tangy. The crushed pineapple blends seamlessly into the batter, adding both sweetness and a refreshing flavor. The cereal creates a delicate texture that complements the fruit. Using a yellow cake mix as the base makes this an easy recipe to prepare.
The pineapple glaze adds a final touch of flavor and moisture. It seeps into the cake while warm, enhancing the taste with natural fruit sweetness. This cake works well as a coffee cake, an afternoon treat, or a light dessert after dinner.
Preparation Tips
- Drain the pineapple well to avoid excess moisture in the batter.
- Use a hand mixer to combine ingredients for an even texture.
- Grease and flour the pan to prevent sticking.
- Let the cake cool slightly before adding the glaze for better absorption.
- Store in the refrigerator for a firmer texture the next day.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 9×9-inch Cake Pans – Perfect for baking this recipe.
- Cooling Rack – Helps the cake cool evenly before glazing.
- Hand Mixer – Ensures smooth batter and fluffy glaze.
- Pineapple Corer – If using fresh pineapple, this tool makes prep easy.
Serving Suggestions
- Dust with powdered sugar instead of glaze for a simple finish.
- Serve with vanilla ice cream for a tropical dessert.
- Pair with whipped cream for a light, creamy contrast.
- Enjoy with a cup of coffee or tea for a breakfast treat.
- Add toasted coconut on top for extra texture.
A Refreshing Pineapple Cake
This pineapple cereal cake is a delightful combination of fruity sweetness and crunchy texture. Whether served in the morning with coffee or as a dessert after dinner, this easy-to-make cake is sure to impress.
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Cereal Pineapple Cake Recipe
Cereal Pineapple Cake
A vintage pineapple cake made with crushed pineapple and high-protein cereal, topped with a sweet pineapple glaze. Light, moist, and perfect for any occasion.
Ingredients
- 1 can (1 pound 4½ ounces) crushed pineapple
- 1 package (18 to 20 ounces) yellow cake mix
- ⅓ cup soft butter or margarine
- 2 eggs
- 2 cups ready-to-eat high protein cereal, uniformly crushed to make ¾ cup crumbs
- 3 cups sifted confectioners' sugar
Instructions
- Drain pineapple well.
- Combine ½ cup crushed pineapple juice and save for frosting.
- Pour remaining pineapple juice into measuring cup and add enough water to make one cup liquid.
- Combine cake mix, ¼ cup butter or margarine, eggs, and the one cup of liquid in mixer bowl; beat as directed on cake mix package.
- Stir cereal crumbs and remaining drained crushed pineapple into cake batter.
- Pour into two greased and floured eight-inch square pans.
- Bake in moderate oven (350 degrees) until done, about 40 minutes.
- Cool in pans on rack 10 to 15 minutes before removing from pants.
- Meanwhile, combine remaining four teaspoons butter or margarine, mixture of ½ cup crushed pineapple, two tablespoons pineapple juice, and confectioners' sugar.
- Beat until fluffy. Spread on warm cake.