Pineapple Coconut Sultana Cake

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-coconut-sultana-cake/

Ingredients

175g butter softened; 1 tsp butter *extra; 175g caster sugar; 3 eggs; 1 tsp vanilla essence; 175g self-raising flour; 1 tsp baking powder; 1 tbs brown sugar; 200g fresh pineapple; 1/2 cup coconut shredded; 1/2 cup sultanas; cream or yoghurt to serve

Method

Preheat oven to 180C. Grease a 26cm round baking tin with butter.

Cut the pineapple into triangle pieces about 1cm thick so they will fit nicely into the baking tin. Sprinkle in the brown sugar into the baking tin and then lay the pineapple on top.

Cream together the butter and sugar until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add in the vanilla essence and mix through.

In another bowl, sift in the flour and baking powder and add in the coconut and sultanas. Add the flour mix to the butter and sugar and fold through gently to combine, then transfer the mix into the baking tin and spread over evenly.

Bake for 30 minutes or until a skewer inserted comes out clean. Serve warm with fresh cream.

Pineapple cupcake cones!

Thanks for sharing this idea with me Leila! I had fun with the "concept"! And some unexpected results! I'll show the more succesful ones first! Anne 

          

You can probably work out the ingredients and method from the photos - 1 tsp brown sugar in each of the mould cups, add 1 piece of canned pineapple, top up the cup with cake batter, pop a ice cream cone on top (wrap the cones in al foil to prevent over-browning) Bake in a moderate oven for about 10-15 minutes. Pop the little cakes out of the moulds in the cones. Add icing or ice cream or cream, enjoy.

 

You can always drown the results in icing and sprinkles!

This was my first attempt!! Muffin cups too big = too much cake batter = very unusual cake cones!! (But still edible!)

Pineapple Zucchini Cake

 

From Recipes by Lisa on Facebook

For the Cake: 2 cups all-purpose flour; 1 1/2 cups grated zucchini, gently squeezed; 1 cup crushed pineapple, drained; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup chopped pecans or walnuts, optional

For the Creamy Frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk or cream, if needed; pineapple pieces or chopped pecans, optional for topping

Preheat oven to 175°C. Grease a 22X33cm baking pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out extra moisture with a clean towel. Drain the crushed pineapple well.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until smooth. Stir in the grated zucchini and drained crushed pineapple.

In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans or walnuts if using.

Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, until the centre is set and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fluffy. Add a little milk or cream if needed to make the frosting spreadable.

Spread the frosting evenly over the cooled cake. Top with pineapple pieces or chopped pecans if desired. Slice and serve.

Pineapple Elvis Presley Cake (Jailhouse Rock Cake)

 Adapted from Grandma's kitchen facebook page

1 packet vanilla cake mix (plus ingredients listed on the box)

Pineapple Glaze: 1 440g can crushed pineapple with juice; 1 cup granulated sugar; ½ tsp vanilla extract

Cream Cheese Frosting: 250g cream cheese, softened; ½ cup butter, softened; 3-4 cups icing sugar; ½ tsp vanilla extract

Prepare cake mix according to package instructions and bake in a 22×33cm pan.

While the cake is still hot, simmer crushed pineapple with juice, granulated sugar, and ½ tsp vanilla for 3-5 minutes, creating a glossy pineapple glaze.

Poke warm cake all over with a fork or skewer, then pour pineapple glaze evenly over the surface, letting it soak deeply into the cake.

For frosting, beat softened cream cheese and butter until creamy. Add powdered sugar gradually until thick, fluffy, and spreadable. Mix in ½ tsp vanilla.

Once cake is fully cool, spread frosting in a thick, creamy layer. Chill at least 1 hour before slicing — it gets even better as it sits! 

Vegan upside down pineapple cake

 

                                                       

1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

Tropical Pineapple Coconut Loaf Cake

 

What a perfect gift, thanks Donna, this cake was delicious and moist, Anne

https://recipesfinds.com/tropical-pineapple-coconut-loaf-cake

2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted

Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Fold in the shredded coconut until evenly distributed throughout the batter.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

And I love this travel cup too.

Victoria's golden pineapple cake

This sounded so good I made two!! Anne

Adapted from https://www.weightwatchers.com/au/recipe/victorias-golden-pineapple-cake/ 

1 medium egg; 150g unsweetened 99% fat-free, plain or natural yoghurt; ½ cup (75g) white self-raising flour;  ¼ tsp bicarbonate of soda; 1 tsp ground cinnamon; ½ cup (45g) dry rolled oats; 55g brown sugar; 1/3 cup (25g) shredded or desiccated coconut; 440g canned crushed pineapple in natural juice, drained

Preheat oven to 160°C. Lightly spray a 10 cm x 20 cm loaf tin with oil and line base and sides with baking paper.

Whisk egg and yoghurt in a large bowl until smooth. Sift flour, bicarbonate of soda and cinnamon over yoghurt mixture, then add oats, sugar, coconut and pineapple. Stir until combined.

Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices to serve.

Pineapple and macadamia Christmas cake

                           Seasons greetings and best wishes for a peaceful 2026! 

                                   

                                     

https://www.taste.com.au/recipes/pineapple-macadamia-christmas-cake/0deee994-8919-4356-a61c-5028a79d8486

2 cups mixed dried fruit; 1/3 cup brandy; 185g unsalted butter, softened; 1/2 cup brown sugar; 3 eggs; 3/4 cup canned crushed pineapple, drained; 1 cup roughly chopped macadamias; 1 cup plain flour, sifted; 1 cup self-raising flour, sifted; 1/3 cup milk; 440g can pineapple rings, drained, to serve; whole macadamias, to serve; Glace cherries, to serve; ready-made caramel sauce, to serve, if desired

Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight.

Preheat oven to 160°C. Grease and double line a deep 20cm round cake pan.

Fold a couple of layers of newspaper around the outside of the pan and tie with string (this will insulate the cake and prevent it cooking too fast and burning).

Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Fold through the soaked dried fruit, crushed pineapple and macadamias.

Fold through the flour, alternating with the milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.

Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. To serve, top with pineapple rings, macadamias and cherries and a drizzle of caramel sauce if desired.

Orange and pineapple cake

Adapted from https://www.tasteofhome.com/recipes/pineapple-orange-cake/#RecipeCard

1 package butter cake mix: 1 X 310g can mandarin oranges, undrained; 3 large egg whites, room temperature; 1 small can crushed pineapple; icing or frosting of your choice

In a large bowl, beat the cake mix, oranges & egg whites on low speed for 2 minutes. Pour into a 33x22cm baking dish coated with cooking spray.

Bake at 180°C for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

Top with your favourite icing or frosting mixed with 2 tblspn crushed pineapple. Spread over cake. Refrigerate for at least 1 hour before serving.

Pineapple Coffee Cake

115g butter or margarine; 1 cup sugar; 2 cups flour; 2 tspns baking powder; 1  tblsp coffee powder; 1 egg; 1 cup milk; 425g can crushed pineapple, drained

Topping – 3/4 cup flour; 3/4 cup brown sugar; 100g butter or margarine; 1 tsp cinnamon

Cream sugar with butter.

Sift flour, baking powder and coffee powder.

Add to creamed mixture alternately with egg/milk mixture (place egg in cup and add milk to make 1 cup).

Spread in 22x33cm pan.

Cover with well-drained pineapple.

Mix topping ingredients till crumbly and sprinkle over pineapple.

Bake at 180°C for 1 hour.

Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.

Pineapple fruit cake

Ingredients

250g Brazil nuts; 125g raw cashews; 125g raw almonds; 125g glace apricots; 125g glace pineapple; 125g glace cherries; 125g dates; ¾ cup caster sugar; ¾ cup plain flour; ½ tsp baking powder; ½ tsp favourite spices mix ie cinnamon, nutmeg; 3 eggs; 1 tsp vanilla essence; 

Method

Chop all fruit and combine with the nuts.

Add dry ingredients and mix well.

Beat eggs till light and fluffy, then add vanilla and stir well into mixture.

Line a bar tin with greased foil or baking paper. Spread batter evenly in tin.

Bake for 2 hours at 165°C.

Cool on a wire rack and slice very thinly to serve.

Highly recommended, Anne.

Pineapple Quick Bread

from Delicious Discoveries on Facebook

Ingredients: 2 cups flour; 1 can (20 oz) pineapple chunks (drained, reserving 2 tablespoons juice for the glaze); 1/2 cup sour cream; 1 cup sugar; 3 oz cream cheese (softened); 1 teaspoon baking soda; 1 teaspoon salt; 3 teaspoons vanilla extract; 1 egg (beaten)

For the glaze: 1⅓ cups powdered sugar; 2 tablespoons pineapple juice (reserved from the can)

Directions: Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl cream together softened cream cheese and sugar.

Mix in the beaten egg and vanilla extract. Add sour cream, ensuring a smooth blend.

In another bowl, sift together flour, baking soda and salt. Gradually combine these dry ingredients with the wet mixture.

Gently fold in the pineapple chunks, setting aside 2 tablespoons for the glaze.

Transfer the batter into the prepared loaf pan, leveling the top.

Bake for approximately 60 minutes or until a toothpick inserted comes out clean.

Allow the bread to sit in the pan for 10 minutes, then move it to a wire rack to cool thoroughly.

Combine powdered sugar with the 2 tablespoons of reserved pineapple juice until smooth.

Generously drizzle the glaze over the completely cooled bread. Allow a few moments for the glaze to set.

Ann's Pineapple Fruit Cake

Ann's been preparing for the festive season!!!

The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW                                        

A moist cake with canned pineapple.

1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs

Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.

Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.

Ann's tips: When heating the mixture, stir it to dissolve the sugar. When it is cold add the eggs and the sifted flours, mix well, put into a greased and lined tin and bake in a lowish oven 1 ½ to 2 hours.  I use 150 degrees fan forced. When done, I add a tablespoon of dark rum over the top of the cake and cool it in the tin.

Fruit loaf

“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018

1 cup cold tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising flour, sifted

Soak together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a greased and lined cake tin in a moderate oven for 40-50 minutes.

Hawaiian Pineapple Carrot Muffins

https://www.instagram.com/chef_zouheir/p/C9PutwGBlnL/

Ingredients:

1 1/2 cups all-purpose flour; 1 cup granulated sugar (adjust to taste); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup vegetable; oil; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Pineapple chunks for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with the cream cheese frosting.

Garnish with pineapple chunks if you wish.

Servings: 12 muffins

Banana bread (with pineapple)

Makes 1 loaf, serves 6

1 ½ cups sifted plain flour; 1 cup sugar; 1 tsp baking powder; ½ tsp salt; 2 large ripe bananas; 1 egg; 4 tblsp butter, melted; ½ chopped dried or crystallised pineapple; 1 cup coarsely chopped walnuts; 1 tblsp butter, softened; ¼ cup chopped candied peel and ¼ cup walnut halves for topping

Sift the flour, sugar, baking powder and salt into a mixing bowl. Mash the bananas with a fork in another bowl, stir in the egg until well mixed, and stir in the melted butter. Add this mixture and the chopped walnuts and pineapple to the flour mixture and stir only until well blended.

Butter a 22 x 12cm loaf pan, spread the batter evenly in the pan, and sprinkle the top with the candied peel, some extra pineapple and walnut halves.

Bake in a preheated 180°C oven 45 minutes or until golden on top and a toothpick tester comes out clean.

4-ingredient no-mix pineapple pudding

https://www.taste.com.au/recipes/4-ingredient-no-mix-pineapple-pudding/

450g can crushed pineapple, undrained; 320g can sweetened condensed coconut milk 340g packet vanilla cake mix; 125g unsalted butter, cut into 12 slices

Preheat oven to 180°C/160°C fan forced. Grease and line a 5cm-deep, 20cm square baking dish.

Pour pineapple over base of prepared pan and level top. Drizzle over condensed milk and sprinkle with cake mix, using the back of a spoon to smooth the surface. Top with rows of butter. Bake for 40 minutes or until golden on top. Set aside in the dish until cooled completely. Serve.

Delicious with custard, Anne

Easy cake mix pineapple cake

https://www.taste.com.au/recipes/easy-pineapple-cake-cake-mix-recipe/3syjdkqg

Cake: 340g pkt golden butter cake mix; 2 eggs, lightly whisked; 60g butter, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 440g can crushed pineapple in juice, drained

Finely grated lime rind, to decorate

Coconut cream frosting: 400g can coconut cream, chilled overnight: 2 tbsp sweetened condensed coconut milk; 2 tsp fresh lime juice

Step 1    Preheat oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line base and sides with baking paper.

Step 2    Use electric beaters to beat the cake mix, eggs , butter and condensed milk in a bowl for 2 minutes or until pale and creamy. Add the pineapple and stir until well combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan 5 minutes before transferring to a wire cake rack to cool completely.

Step 3    To make the coconut cream frosting, use a spoon to transfer the coconut cream solids from the top of the can to a large bowl. (Save the liquid for another use). Add condensed milk and lime juice . Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.

Step 4    Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind to serve.

"Cake the podcast"

The Pineapple Princesses were proud to attend the launch of "Cake the podcast" at Queensland State Library, Brisbane (pssst episode 2 is devoted to pineapple)

https://www.slq.qld.gov.au/discover/podcasts/cake

"Cake is not just a food, it’s an emotion. From the history of cake to the iconic cakes of our childhood, State Library’s 'Cake the podcast' takes you on a sweet journey that connects you to memories, community and family. Learn about the people, the places and the recipes that have influenced our insatiable taste for cake.

Join our award-winning host, Kaitlyn Sawrey of Who is Daniel Johns? podcast fame, and tuck into stories about lamingtons, pineapple cake, CWA scones, moon cake, Greek funeral cake, big cakes, celebration cake, and more" State Library Queensland

While at the State Library the Pineapple Princesses were treated to a look into the archives at a "white glove" display of Ruby Borrowdale's meticulous journal and recipe collection. Ruby was the creator of "The Golden Circle Tropical Recipe Book" which inspired this blog. 

At the Library there was also a collection of historical Golden Circle photographs, records and graphics in the form of posters, book covers and labels;

plus a wonderful collection of heritage cookbooks which we will be cooking from in future blog posts.

                                                               from the 1890s

                                      Queensland Nutrition Council's 1937 Year Book

To give you a taste of Queensland pineapple . . . 

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Polynesian casserole

Ingredients: 2 cups parboiled sweet potatoes; 2 tblspn brown sugar; 2 tblspn finely grated orange rind; 1 fresh pineapple, sliced thinly and cut into pieces; 3 tblspn freshly grated or desiccated coconut; 3 tblspn butter

Method: Peel & parboil the sweet potatoes in sated water 10 to 15 minutes. Strain & remove from saucepan, chill & slice about ¼ inch (7mm) in thickness (never attempt to slice hot sweet potatoes as they will break).

Butter a casserole dish, sprinkle the base with grated orange rind, dot with small pieces of butter, then arrange on top a layer of sliced pineapple pieces, sprinkle with brown sugar, top with a layer of sliced sweet potatoes. Repeat this process in layers until all ingredients are used. Sprinkle with coconut.

Bake in moderately hot oven (400 degrees F (200°C) for 25 to 30 minutes. Serve hot with pork fillets Polynesian style.