Recipe by cookingpompom
I am not sure when or where I got this recipe, but I love it and have made it probably close to 100 times. Super fast to cook and my kids love it in their lunch boxes. This cake isn't terribly high and doesn't require much sugar due to the natural sweetness of the pineapples. Queensland grows 100% of the pinapples grown in Australia and they are exported all over the world.
Top Review by diner524
Great cake and I think it would be great in the morning with a cup of coffee. It is not a very sweet cake, so others (in US) may want to add more sugar, but with the icing, I found it sweet enough especially when you got a piece of the pineapple. I made 1/2 of the recipe and followed as written, except I did add a little bit of vanilla to the icing. Thanks so much for sharing the recipe. Made for ZWT8.
- 450 g pineapple, peices
- 1 1⁄2 cups self-rising flour
- 1⁄2 cup caster sugar
- 2 eggs
- 1⁄2 cup sour cream
- 120 g butter, melted
- 2 cups icing sugar
- 2 tablespoons butter
- 3 tablespoons pineapple juice (from the can)
Directions See How It's Made
- Drain the pineapple, keep some juice for the icing.
- Drain the pineapple again in a seive and push down with the back of a spoon.
- Combine the flour, sugar, eggs, cream and butter in a large bowl and beat until smooth (1-2 minutes).
- Fold in the pineapple.
- Pour into a greased and18x 28 cm tin. Bake at 180oC for 20-25 minutes.
- Cool and ice in the tin.
- In a medium bowl, combine the icing igredients and beat until smooth, carefully ice the cake and serve.