Pineapple & Marzipan Cake (Ananas-Marzipankuchen)

"I got this recipe of my auntie, who always brings this round when she feels people need or deserve a little treat. It's really simple and quite quick to do, but it makes a really yummy and moist cake. If you can't get vanilla sugar, you can use 1 tsp vanilla essence instead, or you can make your own by putting about an inch of a vanilla pod in a screw top jar with 1/2 cup of sugar and leave it for a couple of days (the rest will keep)."
photo by Ashley S. photo by Ashley S.
photo by Ashley S.
photo by Laouli photo by Laouli
photo by Laouli photo by Laouli
photo by Rita1652 photo by Rita1652
photo by Thorsten photo by Thorsten
Ready In:
1hr 15mins
1 cake




  • Preheat oven to 190°C/375°F/Gas 5.
  • Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
  • Add the marzipan and continue to stir until smooth.
  • Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
  • Add the pineapple chunks and stir into the dough.
  • Pour into a greased loaf pan that has been lined with baking paper.
  • Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
  • Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
  • Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
  • Allow to cool before removing from tin.
  • If you want you can cover with ganache, but it's great without.

Questions & Replies

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  1. I made this for my german mother and she really liked it (as did the rest of us.) The cake was moist and was delicious with a cup of tea. I didn't have vanilla sugar so I added a tsp of vanilla extract, but that was the only change I made. Thanks for the recipe.
  2. This was amazing! I LoVe marzipan and when I came across this looking for something different to make it was a no brainer to try. My loaf pan was a bit too small and it overflowed, so it wouldn't come out nicely. I made a tiny loaf and that one worked perfectly. Mine took about 50 mins. to bake. I think this is because I guesstimate the amount of pineapple as I only had sliced and popped it into the food processor briefly. Also, my butter was too soft. I will make this again as cakelets as soon as I can. Three picky children, aged 4 to 7, all loved it and THAT is high praise to me.
  3. So, I did a lot wrong with this recipe... for example, I could not find Marzipan at the store, or Almond paste to make some.. so I substituted with about 1 tsp of Almond Extract.. Im sure it did not do the originaly recipe justice.. I also used crushed pineapple rather than chunked.. regardless, Everyone loved the cake! Thank you!
  4. The only reason I'm giving this a 4 is because my guests claimed THEY loved it. I thought it could have used a bit more marzipan flavor (maybe I will add some almond extract next time?). Also, I baked it for 65 minutes and it appeared done, yet the outside was over baked and the inside bottom was under-baked. If I baked it any longer the outside would have burnt! None-the-less, I think I will try this recipe again sometime with a bit of tweaking.
  5. This was very good. I substituted Vanilla that I bought in Mexico for the vanilla sugar. My d/h absolutely loves marzipan and this fit the bill. Thank you !


Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.
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