Pineapplecake

Hawaiian pineapple pudding cake

This Hawaiian cake is full of sweet, ripe flavours - serve with coconut or mango ice cream

By , 26 January 2018

(10 votes)

Hawaiian pineapple pudding cake
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 30

  • Price: 18p per serving

Nutritional Info
Each 83g serving contains
  • Energy

    833KJ

    199KCAL

    10%
  • Fat

    11.9g

    med

    17%
  • Saturates

    7.4g

    high

    37%
  • Sugars

    13.5g

    med

    15%
  • Salt

    0.15g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1004kJ/240kcal.
Ingredients
  • 1 large pineapple
  • 250g unsalted butter, softened
  • 250g golden caster sugar
  • 4 eggs, beaten
  • 250g self-raising flour
  • 200g can pineapple chunks in fruit juice
  • 200g Asda Creamy Original Soft Cheese
  • 100ml whipping cream
  • 2tbsp icing sugar
  • 1tsp vanilla extract
  • 50g desiccated coconut
Method
  • Preheat the oven to 140C/120C Fan/Gas 1.

  • To make the pineapple flowers, slice the top and bottom off the pineapple and cut off the rind. Using a small melon baller or a knife, cut out any dark eyes from the pineapple.

  • Thinly slice the pineapple using a mandoline or sharp knife. Lay out on baking trays lined with baking paper.

  • Bake for 30 mins until the tops have dried. Flip and cook for 30 mins. Take out of oven, allow to cool for 10 mins.

  • Put the pineapple slices into a muffin tin to help curve the edges and allow to cool fully before using.

  • To make the cake, increase the oven temperature to 180C/160C Fan/Gas 4. Grease and line a 20cm square tin with baking paper.

  • In a large bowl, beat together the butter, caster sugar, eggs and flour until pale, fluffy and well combined.

  • Drain the pineapple chunks, reserving the juice, and stir through the batter. Spoon into the tin, smooth the top and bake in for 25-30 mins until risen, golden and a knife comes out cleanly when inserted in the centre.

  • Remove from the oven and, using a wooden spoon handle, make random holes in the cake. Pour 100ml of the reserved pineapple juice evenly over the cake. Leave to cool fully.

  • Whisk together the soft cheese, whipping cream, icing sugar and vanilla until light and fluffy.

  • Remove the cake from the tin, discard the baking paper and spread over the icing. Top with a sprinkle of coconut and the pineapple flowers.