Pineapple Syrup Cake

Pineapple Syrup Cake


94 people made this

Very simple yet moist cake. Crushed pineapple accents the cake which is covered in a buttery, creamy syrup.

Suzanne Stull

Serves: 24 

  • 2 cups (250g) plain flour
  • 1 teaspoon bicarb soda
  • 2 eggs, whisked
  • 1 1/2 cups (375g) white sugar
  • 1/2 teaspoon salt
  • 625g crushed pineapple with juice
  • 185g butter
  • 1/2 cup (125g) white sugar
  • 1/2 cup (125ml) evaporated milk
  • 1 teaspoon vanilla essence

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C. Lightly grease one 23 x 33cm cake tin.
  2. Mix the flour, bicarb soda, salt and 1 1/2 cups of the white sugar together. Stir in the whisked eggs and the pineapple with juice then mix well. Pour batter into prepared tin.
  3. Bake at 180 degrees C for 30 minutes.
  4. To Make Buttery Milk Syrup: In a saucepan combine the butter, evaporated milk, vanilla and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes.
  5. Pour Buttery Milk Syrup over top of cake while still warm.

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