I love pineapple.
Canned pineapple pieces were on special at the supermarket last week so I picked some up. I don’t often buy canned fruit but it is ultra-convenient. My tip is to make sure that it is canned in natural juice rather than the ‘syrup’ which is basically sugar. Then you get to eat the fruit and drink the juice, or use it in a recipe like this 🙂
The cake is super simple to make and you probably don’t even need to go shopping for the ingredients. You could make it with any canned fruit if you don’t like pineapple, but I would suggest that it needs to be relatively small pieces rather than slices.
This is best served warm with your choice of cream, custard or ice cream. By the way – the cake will be quite crumbly, so don’t expect perfectly neat slices when you serve.
Ingredients – serves 6:
- 100g/3.5 oz butter, softened
- 1/4 cup plus 2 tbsp brown sugar
- 400g/14 oz can pineapple pieces in natural juice
- 1/2 teaspoon vanilla essence
- 1 egg
- 1 and 1/2 cups self raising flour
- cream, custard or ice cream, to serve
- Heat your oven to 180C/160C fan forced/350F.
- Spread 2 teaspoons of the softened butter over the base of a 23cm/9 inch spring-form pan.
- Scatter 2 tbsp of the brown sugar over the base of the pan.
- Drain the pineapple pieces, ensuring that you reserve the juice in a glass or bowl. Scatter the pineapple pieces evenly over the base of the pan.
- Beat together the remaining butter and the 1/4 cup of brown sugar until pale and creamy.
- Mix in the vanilla, egg and flour until smooth – it will be quite a thick paste.
- Fold through 3 tbsp of the reserved pineapple juice. The mixture will still be quite thick.
- Dollop small pieces of the batter over the pineapple in the pan. Ensure that you cover the majority of the pineapple. You can use the back of a spoon to carefully spread the batter if required.
- Bake for 10 minutes then remove from the oven. Use the back of a spoon to spread the batter over any visible pineapple.
- Bake for a further 12-14 minutes until the cake is golden.
- Remove from the oven and leave to cool in the pan for 15-20 minutes. Carefully remove the side of the pan, then invert the cake onto your serving plate so the pineapple layer is on top.
- Serve immediately with your choice of cream, custard or ice cream.