Servings: 8 people
Calories: 280kcal
Cost: $10
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking pan
- Spatula
- Toothpick or skewer
- Saucepan
Ingredients
- 250 g wheat flour
- 200 g sugar
- 150 g butter at room temperature
- 3 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- ½ teaspoon sodium bicarbonate
- 1 pinch salt
- 200 ml pineapple juice
- 200 g pineapple in pieces
Instructions
- Preheat your oven to 180°C (350°F) and grease your baking pan.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then stir in the vanilla essence.
- In a separate bowl, sift together the flour, baking powder, sodium bicarbonate, and salt.
- Alternate adding the dry mixture and pineapple juice to the wet ingredients, mixing gently.
- Gently fold in the pineapple chunks using a spatula.
- Pour the batter into the prepared pan and smooth the top, then bake for 35-40 minutes.
- While the cake bakes, heat the pineapple juice and sugar in a saucepan until the sugar dissolves to make the syrup.
- Once the cake is out of the oven, poke holes in the surface and pour the syrup over the hot cake.
Notes
For best results, use room-temperature eggs and butter. Chill the cake in the fridge for 30 minutes after soaking to enhance flavor. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. This cake is great for sharing and is sure to impress at any gathering! Enjoy the tropical flavors!
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 6mg
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