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+ servings

Pineapple Cake

A deliciously moist & fluffy cake made from crushed pineapples. Makes for a perfect tea time or anytime treat!
Course Cakes
Keyword Cake, Pineapple
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 slices


  • 1 cup (120 grams) all purpose flour (maida)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil (any odourless vegetable oil will do)
  • 1/2 cup (100 grams) caster or fine granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pineapple or vanilla essence/extract
  • 1/3 cup pineapple chunks fresh or canned
  • 1/4 cup unsweetened pineapple juice * see notes


  • Grind the pineapple chunks to a paste and keep aside. If you are using canned pineapple, reserve the juice in which the pineapples were canned. We will use this into the recipe.
  • Grease an 8x4 inch loaf pan with butter and line it with baking parchment (baking paper). You can also grease the pan and dust it with flour if you don't have baking parchment.
  • Sift the flour, baking powder & salt 2-3 times. Keep aside. This ensures that the cake turns out light and airy.
  • In a bowl, add the oil & sugar and beat it for a minute till the sugar blends it. It is OK if it does not dissolve into the oil completely
  • Add the eggs, one at a time and beat between each addition.
  • Add the sifted flour in parts and gently fold until it has been incorporated.
  • Add the pineapple puree and fold in. Add the pineapple or vanilla essence and fold in.
  • Now add the reserved pineapple juice. By now the batter will be loose/thin. But this is OK.
  • Pour the batter into the prepared baking pan and bake in a preheated oven at 175 degrees C for 35-45 minutes or till the skewer inserted comes out clean. See notes
  • Remove the pan from the oven and place it on a cooling rack for 5-10 minutes before inverting the cake on it. Peel off the baking parchment and allow the cake to cool completely before slicing.
  • Serve along with tea or coffee or enjoy it on its own.


1. If you are using canned pineapples stewed in its own juice then reserve this. If you are using canned pineapples stored in sugar syrup you may need to reduce the amount of sugar used in the recipe slightly. If you are using fresh pineapple you can extract some juice and use it.
2. If you do not have additional pineapple juice to be used, you can replace it with milk but the cake may not have an intense flavour of pineapple.
3. If you wish you can also add finely chopped bits of pineapple over and above the pineapple puree
4. The baking time for this cake may vary according to the type of oven used. Fan forced ovens take between 35-45 minutes to bake this cake. Regular ovens (not fan forced) or OTGs or Microwaves with Convections could bake the cake in 45-50 minutes or even 1 hour, so please do the skewer test and increase or decrease the baking time accordingly.
5. Updated to add: This recipe may not work for those who use other modes of baking such as baking in a kadai/wok over a low flame on the gas stove or bake using the pressure cooker method. I do not know the baking time for this. 
6. Can you use fresh pineapple if you don't have canned pineapple? As long as you use very sweet and ripe pineapple chunks it should be okay. Ripe fruit will lend a better flavour & texture to the cake. Flavour, because the aroma & taste will be intense and texture because ripe pineapples will be softer and easier to puree than raw, pale and harder ones. I have had readers who have said that their cake turned out bitter after using fresh pineapple, perhaps the fruit was not very sweet. So if you can, try and use the canned one as it is fool proof.