Betty's Super Moist "Aussie" Tropical Cake

Betty's Super Moist Aussie Tropical Cake Recipe

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Betty Bramanis


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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10 Min
35 Min


  • ·
    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


  1. Pre-heat your oven to 375oF/180oC. Grease and line a large brownie style (lamington style) baking tray - 11x7" (18x28 cm).
  2. Place all the ingredients, except the pineapple, into a large bowl and beat.
  3. Add the pineapple and stir through.
  4. Pour the batter into the prepared pan and bake in the pre-heated oven for 30 -35 minutes.
  5. Place 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.
  6. If serving cold, I like to top with a lemon creamed cheese frosting but is also wonderful with a sprinkling of confection (icing) sugar.
  7. Do not serve piping hot as the pineapple will burn the roof of your mouth.

Printable Recipe Card

About Betty's Super Moist "Aussie" Tropical Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Australian
Dietary Needs: Vegetarian Low Sodium Soy Free
Other Tag: Quick & Easy
Hashtags: #easy #fast #Summer

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