Pineapple Cashew Coffee Cake

5 from 2 votes

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Well the basis of this Pineapple Cashew Coffee Cake is a great one for anyone who has a diabetic in the family. That means you can be safe with this as long as you don’t add that frosting! That definitely takes it to the next level.

In this cake recipe I adapted from Better Home and Gardens Biggest Book of Diabetic Recipes I have taken the liberty to alter the recipe a little. I usually make this as a Lemon Rosemary Cake, but I wanted something different and pineapple came to mind. But I didn’t want to go the usual walnut or possibly pecan route for the nut, so I decided on cashews. This is a great combination and came out better than expected!

Pineapple Cashew Coffee Cake5

I preferred using dried pineapple as I didn’t want the fresh due to water content. They were not being used as a base like in an upside down cake and I wanted little pineapple nuggets and the roasted, chopped cashews floating in and on top of the batter.

The dried pineapple I get from Sprouts, but you can find them anywhere like Trader Joe’s or Whole Foods, too. I used roasted cashews instead of raw and didn’t want salted either, the recipe has that and who needs more salt?

Pineapple Cashew Cake3

In this recipe you keep the eggs separated and beat the egg whites and fold them into the batter. This is done carefully, you don’t want to deflate your beaten egg whites!

I first incorporated a third of them in and then the balance. After the egg whites went in, I gently folded in the pineapple and cashews.

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I kept about a third the pineapple chunks and chopped cashews to top the cake and hopefully sink in a little.

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After it had baked for the 42 minutes in a 9 inch square pan I removed it from the oven and allowed it to cool on a wire rack .

I then carefully used a spatula to rim the sides of the cake pan that had been greased with cooking spray and floured for easy cake removal.  I placed a cake plate on top and holding both the cake plate and baking dish in either hand quickly flipped it over and slowly removed the warm baking dish. Using a light brush I dusted the excess flour and crumbs away. When completely cooled I frosted it on all sides and the top.

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I had saved a third of the pineapple and cashews and sprinkled them on the top for a finishing touch. This was so good with coffee. The slight acidic tang of the pineapple, crunchy cashews and light and sweet cake was perfect. The butter cream cheese frosting topped it off.

For those who have someone who is diabetic I would omit the frosting and use the glaze of lemon juice and some powdered sugar instead. I usually drizzle that on the top of the cake as it is cooling and it soaks in. Delicious indeed!

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A close up of a piece of cake on a plate, with Cashew and Pineapple

Pineapple Cashew Cake

5 from 2 votes
This Pineapple Cashew Coffee Cake is packed with dried, tangy pineapple and roasted cashews. It’s great one for anyone who has a diabetic in the family.
Servings: 9
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes



  • Preheat oven 350°F.
  • Coat the interior of an 9 inch square baking dish with oil or non-stick spray and lightly dust with flour. Set aside.
  • In a small bowl mix with a whisk the flour, baking powder, baking soda and kosher salt.
  • In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the plain Greek yogurt and beat to incorporate thoroughly.
  • Add the dry ingredients and mix to combine. Fold in the dried pineapple and chopped cashews to incorporate completely.
  • In another bowl with cleaned beaters, whip the egg whites on high until stiff peaks form. Add half the egg whites and fold into batter to lighten. Then fold in remainder of egg whites and pour into a 9-inch square baking dish. Bake for 40-42 minutes or until top springs back when lightly touched or toothpick comes out clean.
  • While baking make the frosting if you like, or when cake is cooled slightly
  • on rack for 10 minutes and drizzle lemon glaze mixture of lemon juice and powdered sugar on top. Cool completely and serve with a dusting of powdered sugar.
  • If making frosting beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. I added a few drops of yellow food coloring to keep with the pineapple color theme, optional.
  • Frost cake with cream cheese frosting while still warm. Top with more chopped cashews if desired.


Calories: 611kcal | Carbohydrates: 91g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 329mg | Potassium: 247mg | Fiber: 1g | Sugar: 65g | Vitamin A: 430IU | Vitamin C: 4.5mg | Calcium: 91mg | Iron: 2.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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