Super Easy Pineapple Cake
The cake itself is filled with flavour, so you can even skip the icing if you’re not in the mood for it (or the extra bowl that’ll need washing up).
And, although this recipe only calls for a few ingredients, it rises nicely and looks stunning when it’s done.
So you can serve it as a pudding for guests if you like.
Then again, you may not be keen on sharing, which means you’ll need to hide it (especially as it appeals to tastebuds of every age).
Recipe makes one cake, with about 6-8 generous slices
250 gram (2 cups) Plain flour
400 gram (2 cups) Sugar
2 med Eggs
1 tsp Bicarbonate of soda (baking soda)
1 tsp Vanilla
1/4 tsp Salt
1 large tin Crushed pineapple (including the juices)
For the icing
115 grams (1 stick) Butter
225 grams (8 oz) Cream cheese (or Mascarpone)
1 tsp Vanilla
125 gram (1 cup) Icing sugar
Chopped nuts for finishing, if desired
Preheat your oven to 180ºC (150ºF, Gas mark 4). Line a spring-form cake tin with parchment paper and grease tin lightly.
Add all the cake ingredients into a missing bowl and beat until well combined. Pour into your prepared cake tin and bake for about 35-40 minutes, until the top of the cake is lightly browned and a toothpick inserted into the centre comes out clean.
Meanwhile, prepare the icing by adding all the ingredients (except the nuts) to a bowl and mixing until combined.
To assemble your cake, allow it to cool slightly before icing, then sprinkle on some nuts and enjoy.
Really good bit
This recipe calls for a tin of crushed pineapple, but you can change it up a bit to suit your needs and your tastes. Feel free to use really juicy fresh pineapple (about half of the edible bits of a small pineapple), just roughly chop it before adding it.
And, if you happen to have a tin of peaches, but no pineapple, feel free to substitute. Simply open your tin, and roughly cut your peaches into chunks by cutting them with kitchen shears while still in the tin.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.