Cake pineapple

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  • Brown sugar: 3 Tablespoons
  • Pineapple canned: 4 Slices
  • Candied cherries to halves: 2
  • Butter at room temperature, 125 g
  • Refined sugar: 100 g
  • Lemon (zest fine): 1
  • Eggs: 2
  • Flour with leaven: 80 g
  • Sodium bicarbonate: 1/2 Teaspoon
  • Pineapple juice: 2 Tablespoons


Preheat the oven to 180 c. Grease a way with 20 cm in diameter, sprinkle the background with brown sugar and place the slices of pineapple on top of it. Put half of a cherry in the middle of each slice for your dates and book. Beat the butter and the refined sugar until the mixture whitish and creamy. Add the grated lemon rind and the eggs, beating one at a time. Sift the flour and baking soda over the mixture and stir well. Add the pineapple juice. With the help of a spoon, then pour the mixture on the slices of pineapple and spread it evenly with the back of the utensil. Bake in the oven for 25-30 minutes. When you stick to the center of the cake with a stick, this should come out dry. Let the cake cool in the form about 15 minutes and then place it in a dish. Serve warm or cold.

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