Pineapple Syrup Cake
Very simple yet moist cake. Crushed pineapple accents the cake which is covered in a buttery, creamy syrup.
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 degrees C. Lightly grease one 23 x 33cm cake tin.
- 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.
- Bake at 180 degrees C for 30 minutes.
- 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.
- Pour Buttery Milk Syrup over top of cake while still warm.
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Reviews and Ratings
Global Ratings:
(114)
Reviews in English (86)
I didn't even make the syrup cause I didn't have some of the ingredients, and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bowl! - 10 Jan 2002 (Review from Allrecipes USA and Canada)
Simple and delicious! I've made this cake for a luau party and for a company potluck and got rave reviews each time. I topped mine with canned whipped cream and sprinkled it with pecans for presentation. - 30 Oct 2002 (Review from Allrecipes USA and Canada)
This cake was very good, and made even more delicious when I used the Cool Whip topping from the Mandarin Orange cake recipe from the site instead of the butter glaze. It added the extra pineapple flavor that some have said was missing. It is insanely easy to prepare, and comes out very moist. My SIL said it was her new favorite cake! I got rave reviews. - 24 Nov 2007 (Review from Allrecipes USA and Canada)