Pineapple Cake
A luscious slice of Pineapple Cake combines tropical flavors with a moist texture, perfect for any occasion.
Ingredients
Main Ingredients
- 250 g self-raising flour
- 200 g caster sugar
- 450 g canned crushed pineapple (with juice) Use high-quality canned crushed pineapple for best flavor.
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4.
- Grease a 20cm round springform cake tin with cooking oil and line the bottom with a circle of nonstick baking paper.
Mixing
- Put all the ingredients into a large mixing bowl and mix with a wooden spoon or rubber spatula until combined, taking care not to overmix.
Baking
- Pour the mixture into the prepared tin and smooth the top evenly.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a cooling rack to cool (or serve warm).
- Store in an airtight container for up to 3 days.
Notes
Serve plain, dusted with powdered sugar, or with cream cheese frosting or vanilla ice cream. Garnish with fresh pineapple or mint for added appeal.