Pineapple Cake EASY and QUICK recipe
Pineapple Cake EASY and QUICK recipe
Since I literally adore this fruit, I absolutely wanted to use it as an ingredient in a cake, so I started searching through books, magazines and online for various pineapple dessert versions.
After experimenting with the recipes that convinced me most, I picked one that I find perfect and today we’ll prepare it together.
This pineapple cake is a very easy, indulgent and refreshing dessert, made simply by whisking the ingredients in a bowl and that you can put in the oven in just over 10 minutes.
The result will be surprising: a fresh and delicious cake, perfect to get your fruit intake at breakfast but also great as a finish to a meal.
The texture is compact but melts in the mouth, a little like a sponge cake, and you can make it with any fruit you like.
I tried making it with canned pineapple as well, but it’s not the same, so if you can I recommend using fresh.
The secret is to choose a pineapple that is perfectly ripe, sweet and juicy; I’ll teach you a trick my trusted greengrocer revealed to me.
It all comes down to the crown: it should not be bright green nor dry, but with the tips starting to darken and when you touch it it’s not fully attached to the fruit, you can feel some weaker leaves that move.
And I’ll reveal another secret: the reason this cake is so irresistible is simply because the pineapple juice itself is included in the batter.
A perfect cake for any occasion: breakfast, snack and even as a dessert served in small slices perhaps accompanied by a scoop of vanilla ice cream or, for the more indulgent, with a dollop of whipped cream.
Well, at this point all that’s left is to prepare the pineapple cake EASY and QUICK recipe together.
Pineapple Cake EASY and QUICK recipe
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: Pan 9–9.5 in (22–24 cm)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- All-purpose flour (00) (2 1/2 cups (about 300 g))
- Pineapple (1 3/4 cups chopped (about 300 g))
- Pineapple juice (about 3.4 fl oz (100 ml) — roughly 1/3 cup + 1 tbsp)
- Sugar (granulated) (3/4 cup (150 g))
- Vegetable oil (about 3.4 fl oz (100 ml) — approx. 7 tbsp)
- Eggs (3 whole)
- Baking powder (1 packet (about 16 g — ~4 tsp))
Preparation
First, prepare the pineapple: remove the crown and the bottom end, cut it lengthwise into 4 wedges, then cut each wedge in half again.
Remove the skin and the tough core with the help of a sharp knife, then slice the cleaned pineapple wedges into thin slices and set them aside.
In a bowl, beat the eggs with the sugar using an electric mixer until you obtain a light, fluffy and creamy mixture.
Then, while continuing to beat but at a lower speed, add the oil and pineapple juice in a thin stream.
Add the flour sifted together with the baking powder to the mixture, folding everything in with a spatula so as not to deflate it.
Finally, fold in the pineapple, always mixing gently with a spatula.
Pour the batter into a previously buttered and floured pan and bake the cake in a preheated conventional oven at 356°F for 50-60 minutes.
Start checking the cake after 45 minutes with a toothpick; if it still seems raw inside but the surface is starting to brown too much, cover it with aluminum foil.
Once ready, remove it from the oven and let it cool completely before taking it out of the pan.
Transfer it to a serving plate and dust with powdered sugar to taste.
STORAGE
Once ready, it keeps in an airtight container for 4–5 days.
TIPS AND VARIATIONS
To make the cake more decorative you can cut pineapple slices and arrange them whole in a wheel on the surface before baking.
Or to make it even more exotic, sprinkle the surface with grated coconut.
If you don’t like pineapple you can use other fruits such as peaches or strawberries.
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OTHER RECIPES
If you love fruit cakes, check out some of my apple dessert recipes
1) APPLE and ricotta CAKE https://blog.giallozafferano.it/atavolacontea/ricetta-torta-di-mele-e-ricotta-soffice-e-leggera/
2) GRATED APPLE CAKE https://blog.giallozafferano.it/atavolacontea/torta-grattugiata-con-le-mele-ricetta-facile-e-veloce/
3) SUPER QUICK APPLE CAKE https://blog.giallozafferano.it/atavolacontea/torta-di-mele-1-minuto-senza-bilancia/
