Pineapple and pecan cake

Pineapple and pecan cake


2 people made this

About this recipe: A delicious cake, which is made with crushed crackers instead of flour. It's light, studded with chopped pecans and topped with a pineapple cream.


Serves: 12 

  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 400g caster sugar
  • 36 Doriano Italian crackers, finely crushed
  • 240g chopped pecans
  • 1 1/3 (432g) tin crushed pineapple
  • 225ml double cream, whipped

Prep:25min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:3hr55min 

  1. Preheat oven to 170 C / Gas 3. Butter a 20x30cm baking tin.
  2. In a large glass or metal bowl, beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. Fold in cracker crumbs and pecans until evenly blended. Spread evenly in the prepared tin.
  3. Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the centre. Let cool.
  4. Meanwhile, make the topping. Mix together the pineapple and whipped cream. Spread over cooled cake and refrigerate until serving.

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