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betty's super moist "aussie" tropical cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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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yield 10 -12
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For betty's super moist "aussie" tropical cake

  • 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.
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