Pineapple Cake

(6 portions)


For the cake

8 eggs
400g unsalted butter (softened)
400g golden caster sugar
400g self-raising flour
1.5 tbsp vanilla extract
2 tbsp baking powder

For the Pineapple Topping

3x fresh pineapples, peeled & cored (or 3-4 tins of tinned pineapple rings)
200g unsalted butter (softened)
200g light soft brown sugar
Glace cherries (if available) or berries


  1. Pop the oven on and heat to 180C/160C fan/gas 4.
  2. Line a large tray (we used a tray approximately 24” x 12” wide) with greaseproof paper
  3. First, make the topping – beat the butter and sugar together until creamy.
  4. Spread the topping mixture over the base of the tray and a quarter of the way up the sides.
  5. Slice the pineapple into thin rings (approx. 1cm thick), and arrange pineapple rings on top, then place cherries or berries in the centre of the rings for decoration.
  6. Then, make the cake mixture: place the cake ingredients in a bowl and beat to a soft consistency, using a mixer if you have one!
  7. Spoon the mixture into the tin on top of the pineapple and smooth it out so it’s all the same level.
  8. Bake for 40-45 mins, until a knife comes out clean.
  9. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a ice-cream or vanilla custard.

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