This really is a do nothing cake because this is too easy. All you have to do is mix up all the ingredients with a spoon and bake. Then pour a rich buttery sauce over the hot cake. No beating, or sifting needed and it tastes and looks so good as if you have spent hours making this cake.
Isn’t the name of the cake very catchy? We all love recipes where we don’t have to do much right? The easy peasy ones. I was so fascinated by this recipe when I saw this on Pinterest in a website named Flavorite, few years back. Yes that long back. But I was hesitant to try this one out because it had pineapples in it. I don’t like that fruit at all for some reason, unless you put some chopped green chillies, sugar, lemon juice, salt and coriander leaves on top of it. 😀
Then my cake specialist sister, Sabeena told me that she tried this and it tasted awesome. If my darling sister said its good, it has to be REALLY good. So I didn’t have to think twice and I made this. And seriously, it turned out to be one of the moistest cake I made ever. I think its because of the pineapples. The best part being, the cake didn’t have the taste of pineapples at all.
The icing which is poured on top of the cake makes the cake even more moist. The walnuts and the coconut and the butter…all of these characters plays their role really well in the icing. 🙂 Ok, one thing I will have to tell you is that this cake is not dry and crumbly, its more of a sticky and super moist cake. Please do try it. Im sure you will like it. 🙂
INGREDIENTS:
For the cake:
- 1 cup sugar
- 1 cup all purpose flour
- 1 large egg
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- 225 grams crushed pineapple, undrained (you have to use the water in the can, do not discard it)
For the icing:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 3/4 cup evaporated milk
- 1/4 – 1/2 cup coconut
- 3/4 cup walnuts roughly chopped into medium sized pieces
- 1/2 tsp vanilla essence
NOTES:
- I used sweetened coconut fo this. But you can use regular coconut too.
- Make sure that you use the juice in the pineapple can too, do not discard it.
- Do not use fresh pineapple. You have to use the canned one with the liquid in it. Only then you will get a moist cake.
- In the actual recipe, the measurement of ingredients for the cake is double the amount of what is mentioned here. I had made it with that way. But I preferred a thinner cake which is why I have halved the recipe for cake here. If you want to make with double the amount use a 9 by 13 inch baking tray and not a 9 inch round tray or else the cake would be a little too thick and the icing wouldn’t penetrate well. In that case the measurement for the icing will be different too.
I used sweetened coconut for this. But you can use regular coconut too.
DIRECTIONS:
To make the cake:
If you gets ready crushed pineapple use it just like that. If you got diced pineapples, drain it and then process it well in a food processor. Reserve the liquid for use in the cake batter. - Combine all the ingredients for the cake in a bowl. Mix well till it is blended with a spoon or a whisk. (Don’t forget to add the water in the pineapple can too)
- Pour into a well greased 6 or 8 inch baking pan.
- Bake at 350°F for 35-40 minutes till a toothpick inserted comes out clean. Start checking from 30 minutes onwards.
To make the icing:
- Mix together butter, sugar, and evaporated milk together and cook over medium heat until thickened. ( For about 5 minutes)
- Remove from heat and add in the remaining ingredients.
- Poke holes with a tooth pick all over the cake.
- Pour the icing over hot cake.
[yumprint-recipe id=’187′]
Woww!!!tomrw s my sons bday nd iA m
Gona make ths …so ec peasy ….thnq for postg a cake recipe dearcan i bake in a square cake pan?
Okaay great! How big is your pan?
8inch
Yess you can use it. Hope the birthday boy likes it.
Heheh iA sure …its my 3rd sons first bday
I remember this! Was a rage one time, no? Going to bookmark this to try… thanks to my vegan diet, I am hardly baking any cakes and am unable to eat as much as I used to eat before… 🙁
Yeah this cake was all over Pinterest that time. Do try it. Make for your parents before they leave.
amazibg…can u help with any alternative for pineapple?
Hmm I can’t think of any alternative for pineapples Harpreet. Actually that’s an important ingredient in this cake.
Hi,
I tried this cake yesterday and i turned out to be the worst cake i have ever baked :(… i doubled the recipe but used a bigger circular tin. the edges cooked much faster and was very dense in the centre. It was chewy and really dense in the centre. I used 125 grams plain flour to substitute one cup measurement. What kind of sugar did you use? I am not sure what went wrong. I really want to try again with your feedback.
Hello Sharanya!
I am very sorry that the cake turned out to be a disaster for you. The main reason why your cake turned dense is because you doubled the recipe but didn’t double the amount of flour. 1 cup of flour is approximately 125 grams. So you should have used about 250g flour. Cakes turn dense if the batter is too loose and if the amount of sugar used is more. I am sure that the cake took a long time to bake too.
You can use granulated sugar here.
Moreover I have mentioned in the notes that if you are doubling the recipe it would be better that you don’t use a 9″ round pan and instead use a 9 by 13″ rectangular pan.
Please do try making this cake again with the same measurements I have mentioned in the recipe. And please don’t skip the icing part. Let me know if you have any more doubts ok. Hope you will give this recipe a thumbs up the the next time you bake it.
Hello,
Thanks for replying back so quickly. I used 250 grams of flour. I wanted to confirm if 1 cup = 125 grams of flour. I used a round pan bigger than 9″ and the mix filled only half way . I used granulated sugar and was wondering if that caused the cake to be dense in the centre. The cake had different textures in the centre(dense and chewy and sticky) and side was falling off.
I did not bother about the icing as the cake did not seem very appetising and did not want to waste time on the icing.
Hmm wonder where it went wrong. The cake is not very crumbly actually, it is supposed to be a little sticky like seen in my picture. But you have to pour the icing into the hot cake before taking it out of the pan.
Anyway sorry your cake turned out bad. 🙁
Hello Sharanya,
I made this cake and like you , doubled the recipe. But first I checked out the original recipe at flavorite. There is a mistake in Sadia recipe. When Sadia halved the recipe she did not half the butter and evaporated milk in the icing. So you must have doubled the butter and evaporated milk, which was the cause of the failure .So I followed the original recipe and turned out just fine.
I made this today and it came out really good…Tastes awesome as well!!! Thanks a lot for the recipe
Thanks a lot for trying this out and also for sending the feedback. Really appreciate it Yasmeen.
Thank you Sadia, amazing recipe. Tried yesterday and it turned really good. Kids loved it. It was moisty and crunchy outside…Thanks again
Thanks a loot Shaniya! Happy to know.
Hey. I went and bought a rectangular pan to make this 🙂 Everyone finished it in few minutes. Will bake this again soon. Thank you dear, all recipes are perfect, and the pictures are A One.!!
Aww how sweet Athiya! Thanks for trying it out. Happy that it turned out good for you. 🙂
Hw to make wd fresh pineapple? Cut n boilng insugar will do? Wat abt d amount of watrr den?
It will be ok to make with fresh pineapples like how you mentioned. But I am not sure of the amount of water to be added in that case. I am sorry dear. Next time I buy canned pineapples, I will measure the amount of water in it and let you know. 🙂
reading the above comments I realised I used fresh pineapple and just put it in a. mixer and used it.
Yes, you have to use the pineapples plus the water in the can.
So its 225g of canned tin? I measured 225g of pineapple and used it. Do you have any suggestions for using fresh pineaple?
Yes Saranya, it’s that much grams of pineapples with the water in the can. You can use fresh pineapples by boiling them in water with sugar, but then I am not sure of the amount of water to be used in that case. So it’s best that you use the canned pineapples.
Hi..did u get any feedbak about using fresh pineapple instead of canned ones..like how many pineapples water is used…
No dear, I didn’t get any feedback on that. I didn’t try it myself that way too. Will let you know once I get the correct measurement. Btw sorry for replying late.
Hi dear your recipes are awesome i badly wanna try ths cake but i dint get the pineapple part clearly.. shuld i use canned pineapples and strain the water ?? Can u pls make it clear for me ???
Hello Yasmeen! Happy to know that you are liking the recipes. For this cake you have to use the pineapples with the water in the can. Do not throw the water away. Only then the cake turns out moist.
Hi,
The pineapple part is very confusing. Is 225grams weight of the canned pineapple tin or just pineapple or pineapple with water ?
Its weight of the pineapple with the water (the entire tin).
How do you store the cake? How long is it good for?
The cake will stay moist for 3 days. Keep it at room temperature.
Hello
The recipe calls for all purpose flour. Have you tried a gluten free flour. If so which one and how did it come out?
Thanks
Tammie
Hey Tammie
No dear, I have not tried this with gluten free flour.