Pineapple cake recipe
Created by The Tesco Recipes team
Bring a bit of tropical sunshine into your home with this delicious pineapple cake recipe. Tinned pineapple is folded through cake batter for little nuggets of juicy fruit peppered through your light and airy sponge. Glaze with apricot jam before serving for a glossy, inviting finish.
See method- Serves 4-6
- 10mins to prepare and 50-55mins to cook, plus 5mins for cooling
- 470 calories / serving
Ingredients
- 150g unsalted butter, softened
- 150g caster sugar
- 150g self-raising flour, sifted
- 3 large eggs, beaten
- 1tsp vanilla extract
- 200g pineapple, from a can and drained
- 2tbsp apricot jam, warmed
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Shop ingredientsEach serving contains
- Energy
- 1980kJ 470.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 0.5g
- Sugars
- 40g
of the Reference intake
Carbohydrate 58.6gProtein 7.2gFibre 1.3g
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- Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease and line an 8 inch cake tin.
- In a large mixing bowl, beat together all the ingredients apart from the pineapple and the jam, using an electric hand-held whisk for 2 minutes until smooth.
- Lightly mash the pineapples in a bowl and strain the juice away. Fold the pineapple into the cake batter and spoon the batter into the prepared cake tin.
- Bake for 35-45 minutes until a cake tester comes out clean from the centre of the cake when inserted. Remove from the oven when ready and allow it to sit in the tin for 5 minutes before turning out onto a wire rack.
- Once cool, brush the top of the cake with the warmed apricot jam and allow to dry and glaze before serving.
