The most common pineapple cake is the upside down pineapple cake but there are lots of other options too as these recipes show.
This is my pineapple filling for cakes but you could use it for trifles, sponges or just about any dessert.
This great tasting low fat recipe uses apple sauce instead of oil or butter and has lots of fruit and nuts.
Crushed pineapple is the secret to this moist and flavourful cake. The quantities here are sufficient to make two decent-sized cakes.
This is such a good way to get both your veggies and fruits in one hit. Carrot and pineapple make a surprisingly good combination.
This classic if slightly retro cake is best made the day before serving. It has a very nice presentation.
Pineapple and carrot are a great combination. This cake is extremely moist and flavourful and is topped with a buttermilk glaze while still warm.
This cake is pretty quick and easy to make but it is so delicious! Pineapple and walnuts make it moist and tasty.
Pineapple cake is lovely and moist and sweet, perfect for a snack with tea or coffee. This recipe has a cream cheese icing.
These cupcakes are like an edible Pina Colada with rum, pineapple and coconut; they are finished off with a coconut buttercream.
Upside down cake is an Aussie classic; this recipe uses fresh pineapple and pineapple juice to make the cake batter for an all round great pineapple cake.