Pineapple cake

Pineapple cake inverted, a very juicy sponge cake full of flavour. A simple and easy recipe to prepare, ideal for breakfast or snack.

Fruit biscuits are very good, they are very juicy and healthier. The pineapple gives a lot of flavor to this cake, it is also a very colorful cake, I am sure that everyone will like it.

Pineapple cake
Recipe type: Dessert
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
  • 250 gr. Of flour
  • 1 can of pineapple
  • 3 eggs
  • 180 gr. sugar
  • 125 gr. of butter
  • 60ml pineapple juice
  • 1 sachet of backing powder
  • pineapple liquid candy
  1. To make the pineapple cake, first we will put the oven at 180ºC with heat up and down.
  2. We will use a mold of 22-24 cm. We will cover the bottom of caramel.
  3. We open the can of pineapple, we will put some slices of pineapple covering the bottom, we can put some cherries on each piece of pineapple.
  4. In a bowl, add the softened butter and the sugar.
  5. Add the eggs one by one and mix everything well.
  6. Add the pineapple liquid.
  7. Mix the flour and yeast, sift it and add it to the mixture little by little and mix well.
  8. Add the dough to the mold on top of the pineapple.
  9. Put the mold in the oven and let it cook for about 30-40 minutes depending on the oven. We will prick in the center if it comes out dry it will be ready, if we don't leave it a little more watching it doesn't burn.
  10. Remove the mold from the oven, let it cool to be able to unmold well.
  11. Once it is cold, we unmold it in a fountain leaving the pineapple part on top.
  12. Let it rest, it will be much better. And if you can leave it overnight, the cake will be much better.


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