Pineapple Cake

    50 min

    This cake is super-easy to make and quick to throw together. It's moist, sweet, sticky and packed full of pineapple and walnuts. Enjoy as a dessert or with a big mug of tea or coffee.

    64 people made this

    Serves: 1 20x30cm cake

    • 2 eggs
    • 1 1/3 (432g) tins crushed pineapple with juice
    • 250g plain flour
    • 200g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 110g light brown soft sugar
    • 60g chopped walnuts
    • 115g butter
    • 100g caster sugar
    • 125ml evaporated milk
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix the eggs, undrained crushed pineapple, flour, 200g caster sugar, bicarbonate of soda, salt and 1 teaspoon vanilla extract together and stir until just combined. Pour batter into one ungreased 20x30cm baking tin.
    3. Combine the light dark brown soft sugar and nuts. Sprinkle over the top of the batter. Bake at 180 C / Gas 4 for 25 to 35 minutes or until cake tests done. Remove cake from oven and set aside.
    4. Meanwhile, make the topping. In a small saucepan combine the butter, evaporated milk, 100g caster sugar and 1 teaspoon vanilla extract. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    My mom always makes pineapple upside-down cake from scratch for birthdays with the white cake and then the sugar and pineapple rings on top. This cake tastes very similar, but it is so much easier. The only thing missing was the maraschino cherries. My parents, my sister, and I really enjoyed it late one night, while it was fresh from the oven. I'm sure it would be great with ice cream or whipped cream on top too...  -  31 Aug 2001  (Review from Allrecipes US | Canada)


    My husband and I really enjoyed this and it was so easy to make. I didn't have any walnuts so I decided to use a crumble topping from an apple crisp recipe and it turned out great. Also I realized that I was out of evaporated milk so I used sweetened condensed milk in place of that and the sugar. I will probably continue to make it this way because it was excellent.  -  10 Mar 2004  (Review from Allrecipes US | Canada)


    The cake tasted fine, but the topping ruined it. There is way too much of it, and it weighed down the cake so much that there were holes everywhere. My husband wouldn't try it just based on apperance. You could probably skip the topping all together, or cut in in half at LEAST and it would be better. I'm dissapointed that more than likely, I'll be tossing the rest of the cake.  -  16 Mar 2007  (Review from Allrecipes US | Canada)