Pineapple Cake Recipes

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pineapple cake recipes When you think of pineapple cake recipes your mind may go immediately to a pineapple upside down cake. If you have never tasted a slice then go ahead and give it a try: I promise you, you won’t be disappointed. This is a firm family favourite for very good reason!

Our other recipe is a pineapple marshmallow cake - mmmmm! If you like cheesecake and marshmallows this will be a treat for you. It is ideal if you want to prepare a dessert in advance for your guests or as a picnic dessert. This is a recipe your children can help you with as there is no cooking involved, only refrigeration.

Pineapples used to be rare in times gone by which is why they would often be used as a symbol of hospitality. Sometimes they would even be found on gate posts as a sign of welcome. Today the pineapple can often be used as a table decoration - the shells can be used as bowls for a pineapple salad.

They are loaded with fibre and vitamin C and low in calories so you can eat them to your heart's content, knowing they are doing your body nothing but good.

Pineapple Cake Recipes

Pineapple Upside Down Cake

23cm baking cake tin

Serves 6

Pre heat oven 170C 325F Gas 3
  • 15g butter
  • 25g brown sugar
  • 100g preserved ginger in syrup
  • 4-5 pineapples
  • 2-3 glazed cherries cut in half
  • 100g margarine
  • 100g self raising flour
  • 1tsp baking powder
  • 2tsp ground ginger
  • 100g caster sugar
  • 2 eggs
Grease the inside of a 23cm baking cake tin with butter.

Sprinkle the brown sugar and half of the preserved ginger syrup onto the base of the cake tin.
Cover the entire base of the tin with sliced pineapples, placing a half cherry into the centre of each.

In a bowl, mix the margarine, flour, baking powder, ground ginger, sugar and eggs until smooth.
Add the rest of the preserved ginger syrup and mix.
Pour the mixture over the pineapples in the baking cake tin.
Bake in the oven for 60 minutes.

Once baked, allow to cool before turning the cake out onto a dish.
The pineapples should be on top of the cake.
Serve while hot with custard or cream.

Enjoy your pineapple upside down cake

Pineapple Cake Recipes

Pineapple Marshmallow Cake

23cm baking cake tin
  • 250g white marshmallows
  • 120ml or ½ cup of medium sherry
  • can of 8 pineapple rings in syrup
  • 15g envelope unflavoured gelatine
  • 60ml or ¼ cup warm water
  • 300ml or 1 ¼ cup or heavy (double) cream
  • 250g or 2 cups digestive biscuits (graham crackers) crushed
  • 30ml or 2lb of sugar
  • 75g or 6tbls of unsalted butter
  • 4 glazed cherries
In a saucepan, cook the marshmallows, pineapple syrup and sherry and cook gently until all the marshmallows have melted.
Take the saucepan off the heat.
Mix the gelatine and water together until the gelatine is dissolved.
Add the gelatine to the marshmallow mix.
Let the mix sit and cool.

Whip the cream until it stands in peaks and add to the cooled marshmallow mix.
Put into the refrigerator and allow to half set.

Grease your baking cake tin.
Mix the crushed biscuits together with the butter and sugar.
Press into baking cake tin.
Put into the refrigerator until set.
Turn out onto a plate.

Arrange 4 pineapple rings on top of the biscuit base.
Spoon the marshmallow mix on top of the pineapple rings and smoothe over.
Place the remaining 4 pineapple rings on top of the marshmallow mix, placing a glazed cherry into the middle of each.
Place the pineapple marshmallow cake into the fridge for at least 6 hours or overnight.

Enjoy your pineapple cake recipes

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Pineapple Upside Down Cake

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