I found the recipe for this homemade pineapple cake while I was flicking through the 4 Ingredients cookbook.
The pineapple cake recipe was so quick and easy I decided I had to make it. I quickly trotted off to the supermarket got my can of pineapple made the pineapple cake first then cooked dinner and had dessert to eat at the end of the night.
Now that is my idea of a quick and easy dessert. It has a bit of a funny texture but is delicious. The original recipe calls for 1 cup of sugar but I thought it was too much so used half but I recommend a bit more. It's all trial and error.
For a bit of decadence I recommend a chocolate icing. It's divine but very wicked. If you can just stick to the pineapple cake on it's with a little Milk Free Butterscotch Ice-cream, I suggest it best.
|Pineapple Cake with Homemade Butterscotch Ice-Cream|
Pineapple Cake Recipe
2 cups self raising flour
3/4 cup sugar
450gm can of crushed pineapple in juice
Mix flour and sugar in a large bowl.
Add pineapple with juice and mix.
Bake in a lined cake tin at 180 degrees for 35 minutes.