betty's super moist "aussie" tropical cake
Pineapples feature heavily in Australia, we have so many tropical areas where pineapples grew with gusto. This is an heirloom recipe from my family from the early 1900's. A low rising cake speckled with pineapple. Cool and serve from the tin as removing it always ends badly. The easiest cake recipe I probably own. Serve with ice-cream if enjoying warm for dessert, or with a lemon creamed cheese frosting for cold.
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prep time
10 Min
cook time
35 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- - 1 x 16 ounce (450g) tin of crushed pineapple, well drained
- - 1 1/2 cups self raising flour
- - 2/3 cups sugar
- - 2 eggs
- - 1/2 cup sour cream
- - 1/2 cup butter, melted
How To Make betty's super moist "aussie" tropical cake
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Step 1Pre-heat your oven to 375oF/180oC. Grease and line a large brownie style (lamington style) baking tray - 11x7" (18x28 cm).
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Step 2Place all the ingredients, except the pineapple, into a large bowl and beat.
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Step 3Add the pineapple and stir through.
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Step 4Pour the batter into the prepared pan and bake in the pre-heated oven for 30 -35 minutes.
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Step 5Place the tin on a wire rack and allow the cake to cool in the tin completely -or serve warm with ice-cream as a dessert.
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Step 6If serving cold, I like to top with a lemon creamed cheese frosting but is also wonderful with a sprinkling of confection (icing) sugar.
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Step 7Do not serve piping hot as the pineapple will burn the roof of your mouth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Low Sodium
Diet:
Soy Free
Keyword:
#easy
Keyword:
#fast
Keyword:
#Summer
Ingredient:
Fruit
Method:
Bake
Culture:
Australian
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