Pineapple Drizzle Cake

How to Prepare Pineapple Drizzle Cake – Detailed Step-by-Step Guide

Comprehensive, easy-to-understand instructions and measurements can be found in the recipe card at the end of this post.

Step One

Take the pineapples out of the can and pour the juice into a bowl or cup for future use.

Step Two

Cut the pineapple into tiny bits (the smaller, the better). If they’re in large pieces, they’ll sink during baking, so be sure to chop them finely.

Once chopped, carefully transfer them to a sieve placed over a bowl.

Press down with a spatula to crush them slightly, collecting the juice in the bowl below.

Pour this juice into the bowl with the rest and set it aside.

Step Three

Preheat your oven to 180 degrees C and prepare a 2-pound loaf tin. I prefer lining mine with reusable baking paper, but greasing is also an option.

Step Four

In a large mixing bowl, combine the margarine and caster sugar, whisking them together.

Step Five

Add the eggs, one by one, whisking them in.

Step Six

Incorporate the flour and whisk until the batter becomes smooth.

Step Seven

Gently fold in the pineapple pieces until they are well distributed. If you’re concerned about them sinking, set aside about a third to sprinkle on top just before baking; this can help them stay suspended in the batter.

Provided you’ve diced your pineapple finely, you shouldn’t run into problems here.

Step Eight

Pour the cake mixture into the prepared tin.

Step Nine

Bake for 45-50 minutes until the sponge is fully cooked. Insert a skewer in the middle; if it comes out clean, it’s done.

Step Ten

While the cake is still warm in the tin, poke it all over with a skewer, pressing it down to the bottom. I poke it quite a bit!

Step Eleven

Put the sugar for the syrup into a small saucepan.

Step Twelve

Add most of the pineapple juice, reserving two tablespoons for the drizzle later.

Step Thirteen

Heat gently, stirring until the sugar dissolves. Don’t let it bubble or cook for too long, or it will form a hard crust on your cake. Just warm it until there are no sugar grains left.

Step Fourteen

Take it off the heat and pour it generously over the cake, targeting the holes as much as possible.

Step Fifteen

Allow the cake to cool completely in the tin.

Step Sixteen

Once cooled, gently take it out of the tin.

Step Seventeen

In a small bowl, mix the icing sugar with the remaining pineapple juice. I add the juice gradually to avoid lumps or making it too runny.

Step Eighteen

Mix until you achieve a thick, pourable icing consistency. If needed, adjust with more icing sugar or a splash of juice.

Step Nineteen

Drizzle it artistically over the cake using a piping bag or a spoon.