In my family, when I was little, there were no great pastry chefs. My mother would make just a couple of sweets every now and then, always on repeat. The most successful were the classic tiramisu (which I can’t stand) and this 7-jar ring cake with pineapple, a revisited version of the classic 7-jar yogurt cake. The ring cake was the most appreciated at home, often devoured while still warm. Around the age of 13, I began experimenting in the kitchen and created more complicated desserts, but you might have already guessed that. Today, I’ve decided to share this recipe because, even years later, my version disappears from the serving dish in the blink of an eye.
Making it is extremely simple, you only need an empty yogurt jar as a measuring unit, and off you go with the whisk.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 jars all-purpose flour
- 2 jars sugar
- 1/2 jar vegetable oil
- 3 eggs
- 1 jar fruit yogurt (pineapple)
- 1/2 packet baking powder
- to taste powdered sugar
- Bundt Cake Pans
Steps
To prepare the 7-jar ring cake with pineapple, start by pouring 2 jars of sugar and 3 eggs into a bowl and blend the two ingredients with an electric mixer. Now add 3 jars of flour, and work until you obtain a frothy mixture.
Pour the oil in a thin stream while continuing to work with the mixer, then add the baking powder.
Lastly, add a jar of pineapple yogurt and incorporate it into the batter, obtaining a smooth and homogeneous mixture.
Butter and flour a bundt cake mold, then pour the mixture inside.
Bake in a preheated oven at 356°F (180°C) for 30 minutes.
Let it cool before taking it out of the mold, and serve with a sprinkle of powdered sugar.
