Pumpkin fruitcake with pineapple
Pumpkin fruitcake with pineapple is loaded with warm spices, dried fruits, and nuts for a delicious fall dessert recipe that has a sweet touch of summer. Everyone will love this tropical spin on an old fashioned holiday fruit cake, and you'll love how easy it is to make!
Ingredients
- 1 cup pumpkin puree canned or homemade
- 1 cup crushed pineapple drained
- 1 cup mixed dried fruit raisins, cranberries, or other preferred fruits
- ½ cup candied ginger chopped (optional)
- ½ cup chopped nuts pecans or walnuts
- 1 ½ cups flour all-purpose
- ½ cup brown sugar
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350°F and grease a loaf pan or a cake pan.
- In a large bowl, mix the pumpkin puree, crushed pineapple, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.
- Gradually add the dry ingredients into the wet mixture and stir until just combined. Don’t overmix!
- Fold in the dried fruit, candied ginger, and nuts.
- Pour the batter into the prepared pan and bake for about 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 257kcalCarbohydrates: 50gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 291mgPotassium: 214mgFiber: 3gSugar: 28gVitamin A: 4784IUVitamin C: 4mgCalcium: 46mgIron: 2mg
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