Today I’m going to share with you a moist, refreshing and flavourful homemade Pineapple Cake recipe. If you and your family love pineapple, this is sure to become a treasured family favourite.
It’s the Pineapple & Cream Filling that is the true star of this recipe. It’s what makes our Pineapple Cake a Pineapple Cake, and the final outcome is out of this world.With two layers of pineapple filling in this cake– plus the additional that we spread on top, every slice is bursting with luscious pineapple flavour!
Pineapple cake is something that most household in Pakistan don’t prepare at home, they would buy it from bakeries. I would have done the same, if I was in Pakistan. I mean why not, no one can beat cakes sold in Pakistani bakeries. Unlike cakes in the UK, majority of the bakers use butter cream icing that we get here in Leicester.
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Pineapple Cake has to be soft, airy and fresh-otherwise it is not pineapple cake-simple.
Sieve is really important, don't skip this part for best result
After baking leave sponge in pan for 10 mins and then remove and cool completely before icing.
Cover cake completely with fresh cream
Decorate it as you like
Buy Items used in this recipe Cake decorating kit round cake tin Whipping Cream Glazed Cherries Pineapple in syrup Icing sugar
Tips:
Make sure all the ingredients listed under the sponge list is on the room temperature.
Put the bowl, whisk attachment and cream in the fridge before you start whipping the cream.
If you can, then please use castor sugar ( grind it) for the sponge and icing sugar for whipped cream icing.
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