3/4 cup sugar
1 cup self raising flour
2 tablespoons oil
1/4 cup milk (or soya milk)
1 teaspoon baking powder
1/2 tsp salt
1 x 440g tin pineapple pieces, drained
1. Mix eggs, oil and sugar together and cream well.
2. Add flour, milk, baking powder and salt. Mix well, but don't overbeat.
3. Drain pineapple pieces and add to cake mixture. (reserve juice if you'd like to add to the sauce or in place of the cream)
4. Mix and pour into a greased flat glass (ovenproof) dish (it must be suitable to serve from) - should fill no more that 2/3 to allow for expansion.
5. Bake at 180 C for approx 30 minutes (or until skewer comes out clean).
1/2 cup cream
1/2 sup sugar
1. As the cake nears the end of baking, prepare the sauce, as it is best poured over the hot cake to enable the sauce to soak into it.
2. Place all ingredients in a pot and bring to the boil. Remove from heat immediately i.e. do not overboil.
3. Pour sauce over the cake as soon as it's removed from oven - no need to cool.
Alternatively: You can use the pineapple syrup and 3 tbl butter and 1/4 cup sugar for the sauce OR just simply pour the warmed pineapple juice/ syrup over the cake.
Cut into squares and serve hot or cold with custard, ice-cream, cream, fruit salad .....
Quantity: approx 6-8 servings (more if being served with fruit salad and/or ice cream).
Ring the changes with :
- 1/3 cup of dessicated coconut added to pineapple cake mixture.
- (canned) apple pie pieces or canned pear halves (in this instance I lay the fruit on the bottom of a greased glass dish and pour the batter over it. Bake and sauce in the same way as above).
- add 1/3 cup raisins to batter when making the apple or pear version
Note: amendments made 29.10.09