Beetroot and pineapple cake

    1 hour 10 minutes

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

    52 people made this

    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 in English (44)


    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 turned out very light and fluffy. Delicious, could have done with walnuts as well I think. Surprisingly not very sweet, even though it has pineapple. Great recipe.  -  24 Nov 2016


    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