Moist and chunky pineapple cake

    50 min

    This moist and chunky pineapple cake is a favourite in our household and ever so tasty. Ideal for afternoon tea, coffee mornings and picnics.


    Hampshire, England, UK
    33 people made this

    Serves: 8 

    • 140g unsalted butter
    • 140g caster sugar
    • 3 eggs
    • 425g finely chopped pineapple (fresh or tinned)
    • 225g self-raising flour
    • 1 (227g) tin pinapple slices, in juice or syrup
    • 150g icing sugar

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 170 C / Gas 3. Grease a 20cm round cake tin and line with baking parchment.
    2. Beat the butter and sugar together. Gradually beat in the eggs until thick and creamy and add the chopped pineapple. Mix well then transfer to the prepared cake tin and gently press in three pineapple slices to the top of the cake. Reserve the juice or syrup in the tin.
    3. Bake in the preheated oven for 40 minutes or until a skewer inserted near the centre comes out clean. Remove from the oven and allow to cool.
    4. Meanwhile, combine the reserved juice or syrup with the icing sugar then poke a few holes in the top of the cake with a skewer. Pour over the icing then allow to set before slicing and serving.

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