Recipes
Hawaiian pineapple pudding cake
This Hawaiian cake is full of sweet, ripe flavours - serve with coconut or mango ice cream
This Hawaiian cake is full of sweet, ripe flavours - serve with coconut or mango ice cream
(13 votes)
Cook: 1 Hour 30 Mins
Serves: 30
Price: 18p per serving
Nutritional Information
Each 83g serving contains
Energy
833kj
199kcal
833kj
199kcal
10%
Fat
11.9g
11.9g
Med
17%
17%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
13.5g
13.5g
High
15%
15%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1004kj/240kcal
Typical energy values per 100g:
1004kj/240kcal
Ingredients
1 large pineapple
250g unsalted butter, softened
250g golden caster sugar
4 eggs, beaten
250g self-raising flour
200g can pineapple chunks in fruit juice
200g Asda Creamy Original Soft Cheese
100ml whipping cream
2tbsp icing sugar
1tsp vanilla extract
50g desiccated coconut
Method
1
Preheat the oven to 140C/120C Fan/Gas 1.
2
To make the pineapple flowers, slice the top and bottom off the pineapple and cut off the rind. Using a small melon baller or a knife, cut out any dark eyes from the pineapple.
3
Thinly slice the pineapple using a mandoline or sharp knife. Lay out on baking trays lined with baking paper.
4
Bake for 30 mins until the tops have dried. Flip and cook for 30 mins. Take out of oven, allow to cool for 10 mins.
5
Put the pineapple slices into a muffin tin to help curve the edges and allow to cool fully before using.
6
To make the cake, increase the oven temperature to 180C/160C Fan/Gas 4. Grease and line a 20cm square tin with baking paper.
7
In a large bowl, beat together the butter, caster sugar, eggs and flour until pale, fluffy and well combined.
8
Drain the pineapple chunks, reserving the juice, and stir through the batter. Spoon into the tin, smooth the top and bake in for 25-30 mins until risen, golden and a knife comes out cleanly when inserted in the centre.
9
Remove from the oven and, using a wooden spoon handle, make random holes in the cake. Pour 100ml of the reserved pineapple juice evenly over the cake. Leave to cool fully.
10
Whisk together the soft cheese, whipping cream, icing sugar and vanilla until light and fluffy.
11
Remove the cake from the tin, discard the baking paper and spread over the icing. Top with a sprinkle of coconut and the pineapple flowers.