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.

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate