A deliciously moist & fluffy cake made from crushed pineapples. Makes for a perfect tea time or anytime treat!
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
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.