Pineapple Butter Cake

Published by thecollective on

Pineapple Butter Cake

A delicious afternoon tea treat that's high in Vitamin C.
Course Afternoon Tea, Dessert, Morning Tea
Servings 6


  • Oven
  • Cake tin
  • Frying pan


  • 115 g unsalted butter
  • 330 g Aussie Frozen Fruit pineapple
  • 85 g all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • 200 g granulated sugar
  • 1 tsp grated lemon zest


  • Preheat oven to 180 degrees celsius.
  • Butter a 23cm round cake pan (use baking paper in the bottom).
  • In a large frying pan over medium heat, melt the butter, reserve 6 tablespoons for later. Add the frozen pineapple and cook for about 15 minutes.
  • In a small bowl, mix together flour, salt and baking powder.
  • In a large bowl, beat the whole eggs and egg yolks until combined.
  • Add the reserved melted butter, sugar, vanilla and lemon zest.
  • Stir in flour mix and pineapple.
  • Spoon into prepared pan, smoothing the top.
  • Bake until golden or 35 minutes.
  • Transfer to a wire rack to cool in the pan for 5 minutes. Invert the cake onto the plate to remove the pan and then invert again and return to the rack to cool completely.
  • Enjoy!
Keyword Australian Pineapples, Baking, Cake, Frozen Pineapples


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