Pineapple Snack Cakes

pineapple snack-webAt the grocery store where I shop, they often have canned pineapple on special. It is usually a great deal on a great tasting and nutritious fruit. My family loves canned pineapple as a side dish for any meal, so I buy it often. My husband and son even like to drain the juice off and save it to drink later. Our April recipe is a new way to use canned pineapple – as a snack cake.

A 20 ounce can of crushed pineapple is drained and patted dry then mixed with typical muffin ingredients and baked to make Pineapple Snack Cakes. These snack cakes are versatile and can be used as a snack, side dish, or dessert. Next time you find a deal on crushed pineapple, try out this Pineapple Snack Cake recipe!

Pineapple Snack Cakes

Serving Size: 1 muffinpineapple snack label-web
Serves: 12
Cost Per Serving: $0.14
Ingredients: 
  • 1 can (20 ounces) crushed pineapple in 100% juice
  • 1 cup whole wheat flour
  • 3/4 cup all purpose white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 3 tablespoons oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 2 eggs
Instructions: 
  1. Preheat oven to 350°F. Line a muffin tin with liners or spray with cooking spray.
  2. Drain juice from the pineapple into a cup or bowl. Save the juice for step 4. Dab pineapple with a paper towel to dry.
  3. Whisk whole wheat flour, all purpose white flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. Beat in eggs. Stir in the crushed pineapple.
  5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Divide the batter into the muffin tins.
  6. Bake until the snack cakes are golden and a tester inserted into the center of a snack cake comes out clean, about 18–20 minutes.
  7. Store leftovers in an airtight container in the refrigerator.
Tips: 
  • Pineapple Snack Cakes are great as a side dish to any meal or as a snack.
  • Use pineapple tidbits or chunks instead of crushed pineapple. Drain well and finely chop.
  • Sprinkle 1/2 cup of coconut or walnuts on top of each snack cake before baking.
  • Save extra pineapple juice to add to a salad dressing, fruit salad, or smoothie.
Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Sometimes it is served in wedges; other times the crust is divided into 8 individual cookies so that each person can “decorate” their cookie with the fruit of their choice.  Kids can help make the cookie and they love to decorate with their favorite fruits.

Another idea is to use the shape of the cookie or the fruit colors to tie into the theme of a party.  Last year I made a football shaped cookie for a Super Bowl Party.   Berries could support a patriotic 4th of July fruit pizza.

Waldorf Summer Salad

WOW, what an easy salad and one that kids love (it’s the marshmallows).

Because you can use almost any fruit, Waldorf Summer Salad is a great one to use with seasonal fruit. Right now, in Iowa, we have lots of luscious peaches, plums, cherries, berries and melons in the markets, so I probably wouldn’t make it with the apples and bananas shown in the picture.

Don’t make this salad too far ahead, but do let the kids help. If you need a few more servings, just add another fruit or two and a little more juice.

Waldorf Summer Salad

Ingredients

  • 1 medium apple, diced*
  • 1 banana, cut up
  • ¼ cup raisins
  • ¼ cup fruit juice (any kind)
  • 1 cup miniature marshmallows
  • Optional: ¼ cup coarsely chopped walnuts or peanuts

Instructions

  1. Place apple, banana, and raisins in a bowl. Pour juice over and stir to coat.
  2. Stir in marshmallows and, if desired, chopped nuts. Serve.
    *Invite your family to experiment with flavor combinations, such as pears, peaches, kiwi, canned pineapple, and other dried fruits.

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