Beetroot and pineapple cake

Beetroot and pineapple cake


49 people made this

This cake goes in the oven pink and comes out a nice rich beige colour. I often ice it with a cream cheese icing.


Serves: 15 

  • 225ml vegetable oil
  • 400g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 275g grated beetroot (peeled before grating)
  • 1 small tin (225g) pineapple pieces in natural juice
  • 375g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1 tsp salt

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Preheat the oven to 180 C. Grease a 20x30cm cake tin. Puree the pineapple pieces and juice together in a blender.
  2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
  3. Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.

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Reviews (3)


Turned out great. I iced it with cream cheese iceing. Great flavour and nice and moist. Thankyou Tammy this is a keeper. - 28 Feb 2010


This beetroot and pineapple cake is really delicious with a nice crunchy outer. We roasted the beets in foil before peeling them then shredding them. would be yummy with Greek style yoghurt too. - 07 Dec 2014


Surprised the family with this one!! Everybody loves it despite their initial hesitance over beetroot cake! Great with the cream cheese icing, thanks - 06 May 2012

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