Pineapple cake
This pineapple cake is soft, moist, and full of tropical flavour from crushed pineapple and vanilla. It’s easy to make with simple ingredients and perfect for any occasion, with orwithout frosting.
Ingredients
- 1⅔ cups (210g) all-purpose flour
- 2 tsp baking powder
- 1 ¼ cup (250g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ⅛ tsp pineapple flavour optional
- 100 g butter melted
- 227 g crushed pineapple canned, with juice
Garnish:
- Powdered sugar
Instructions
Preheat the Oven
- Preheat your oven to 180°C.
- Grease and line an 9-inch round or square cake pan (or use a springform pan for easy removal).
- In a medium bowl, whisk together the flour and the baking powder. Set aside.
Beat the Wet Ingredients
- In a large mixing bowl, combine sugar and eggs.
- Beat using a hand mixer or whisk until light and fluffy (about 2–3 minutes).
- Stir in vanilla extract and pineapple flavour (if using).
- Add the melted and cooled butter.
- Mix until smooth and well combined.
- Fold in the 230g crushed pineapple, including the juice from the can.
- Stir gently to combine.
Combine Wet and Dry Ingredients
- Gradually sift and add the dry flour mixture to the wet mixture in 2 batches.
- Fold gently using a spatula or spoon until just combined.
- Do not overmix—stop when you no longer see streaks of flour.
Bake
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake the cake on the lowermost rack of the oven.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, loosely cover it with aluminum foil and continue baking. This will help the cake bake evenly without over-browning the top.
Cool and Serve
- Let the cake cool in the pan for 10–15 minutes.
- Then transfer to a wire rack to cool completely.
- Dust with powdered sugar, glaze with pineapple icing, or serve plain!
Optional Toppings:
- Powdered sugar
- Pineapple glaze (powdered sugar + pineapple juice)