If you love the sweetness and tropical flavour of pineapple, then you will love these recipes, below, which highlight the delicious fruit. The best part about these recipes is that they use tinned crushed pineapple, which you may already have in your pantry right now.
This first recipe used to be a full-sized cake recipe which I loved to make, but my daughter would be so impatient to eat it that I turned the cake mixture into muffins, so they cooked quicker. The recipe can still be used as a cake or loaf, or muffins and even mini muffins - whatever suits your situation. The best part is that the cake comes out moist and flavoursome, all because of the humble pineapple. Why don't you bake a pineapple cake this weekend?
430g can crushed pineapple in juice (undrained), 375g mixed dried fruit, 1 teaspoon vanilla essence, 1 cup raw sugar, 125g margarine, 2 eggs, 1 cup plain flour, 1 cup self-raising flour, 1 teaspoon mixed spice, 1 teaspoon bicarbonate of soda
Preheat the oven to 180 degrees and place paper muffin cases into a 12-hole muffin tray. There is mixture leftover, so you can either use a second tray and make 4 more muffins or spray a mini muffin tin and make some smaller ones as well (which is what I do).
In a medium saucepan, combine the crushed pineapple, dried fruit, vanilla, sugar and margarine and combine. Heat to medium and stir until the margarine has melted and the sugar has dissolved. Boil and simmer for 5 minutes and allow to cool. Meanwhile, in a large mixing bowl, add the eggs, stir and then sift in the plain flour, self-raising flour, mixed spice and bicarb soda into the bowl. Pour the fruit mixture into the bowl when cool, and then stir thoroughly. Pour the cake mixture into the muffin paper cases 3/4 of the way up and bake for 15 - 20 minutes or until cooked in the centre. Allow to cool and serve!
* Alternatively, use the whole mixture in a cake and bake for 50 minutes.
Make into muffins or alternatively make into a whole cake and bake for 50 minutes
Preheat oven to 180 degrees, fan-forced. Line a cake tin with baking paper. Combine the dry ingredients - the self-raising flour, baking powder, mixed spice and sugar - in a bowl and mix to combine. Add the eggs, olive oil, vanilla extract, carrot, walnuts and pineapple and mix to combine. Bake for 45 minutes, or until cooked through when tested in the centre. Allow to cool in the tin, before turning out onto a cooling rack. Transfer cake to a serving plate. Combine all the icing ingredients (except coconut) in a small bowl and decorate the top of the cake with coconut, if desired. See here for a full article.
3/ Easy Pineapple & Coconut Slice
1 & 1/3 cup self-raising flour, 3/4 cup raw sugar, 1 teaspoon baking powder, 1 cup desiccated coconut, 150g margarine (melted), 3 eggs, 1/2 cup tinned crushed pineapple
Preheat oven to 180 degrees, fan forced. Line a slice tray with baking paper. In a large bowl, combine the flour, sugar, baking powder and coconut. In a smaller bowl, combine the melted margarine, eggs and pineapple. Pour into the larger bowl and mix well. Pour the cake mixture into the lined slice tray and bake for 25 minutes, or until cooked through. Cool in the tray, slice and serve! See here for a full article.