Right side up pineapple cake

    1 hour 10 min

    Delicious, moist cake full of chunks of pineapple. You can make it dairy free if you like by using a dairy free spread instead of butter.

    68 people made this

    Serves: 8 

    • 140g (5oz) butter, sunflower spread or soya spread
    • 140g (5oz) caster sugar
    • 3 eggs
    • 1 (425g) tin pineapple chunks
    • 225g (8oz) self-raising flour

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 160 C / Gas 2 1/2. Grease a 20cm loose-bottomed cake tin.
    2. Beat the butter and sugar together. Gradually beat in the eggs.
    3. Drain the can of pineapple and cut the chunks in half. Add to the cake mixture. Fold in the flour. Tip into the prepared cake tin.
    4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 40 minutes.

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    Reviews in English (8)


    Very easy to make and nice and tasty,I added a teaspoon of vanilla essence,served warm with custard yummy thank you  -  07 Feb 2016


    Did this as a small traybake as I dont have a cake tin. Loved how simple it was (no faffing is always good) I added a lemon drizzle, I doubt it needed it but I was feeling lemony! Brilliant, thanks for sharing it  -  26 Sep 2013


    lovely light cake....very easy to make...will make again..used fresh pineapple  -  25 Jul 2017