Pineapple Cake
Small pieces of fresh pineapple keep this simple cake moist inside while a cinnamon-sugar sprinkle bakes into a light, sweet crust on top. It's an easy way to use up a ripe pineapple without turning on a complicated recipe.
Ingredients
- 1 1/2 cups (225g) fresh pineapple, finely chopped, drained
- 3 large eggs
- 1/2 cup (120ml) neutral oil
- 1 1/4 cups (250g) sugar
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon + 2 tbsp sugar, for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Whisk the eggs, oil, and sugar together until combined.
- Fold in the flour and baking powder, then gently fold in the chopped pineapple.
- Pour into the pan and smooth the top.
- Mix the cinnamon and sugar and sprinkle evenly over the batter.
- Bake for 35-40 minutes, until golden and a toothpick comes out clean.
Tips
- Drain the chopped pineapple well in a strainer for a few minutes so the batter doesn't turn soggy.
- Canned pineapple (well drained) works as a substitute when fresh isn't available.
- Let the cake cool fully before slicing so the fruit pieces hold together.
Frequently Asked Questions
Can I use canned pineapple?
Yes, drain it very well first — canned pineapple holds more liquid than fresh.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days because of the fresh fruit.
