Best Ever Pineapple Cake

Best Ever Pineapple Cake

Hi Everyone,

My hubby is a great fan of pineapple and so be it this was the first cake I ever baked him – smile.

It is not what you’d call a light cake but tastes just right on a cold Autumn afternoon. Super easy to make and keeps for at least a week when placed in the fridge. Also a handy cake to have when expecting people to drop by during the week.

Keep reading for the recipe of the best ever pineapple cake.


Best Ever Pineapple Cake

Best Ever Pineapple Cake

Use a 28cm rectangular baking dish lined with baking paper.

  • 250g butter
  • 250g raw sugar
  • 4 eggs
  • 150g biscotte toast (Zwieback in German), finely ground
  • 50g apricot jam
  • 1 dl orange juice
  • 200g pineapple cut into small pieces
  • 250g flour
  • 1 tsp baking powder


  • Preheat oven to 180°C.
  • Beat butter and sugar until light and fluffy.
  • Add the eggs one at a time.
  • Then add the biscotti toast, jam, orange juice and pineapple.
  • Add flour and baking powder to the mixture and mix well.
  • Place mixture into prepared tin and Bake at 180°C for approximately 60 minutes.

Best Ever Pineapple Cake

Once cooled down warm  1dl of orange juice and 100g apricot jam. Then glaze the cake with the mixture – this makes sure the cake stays wonderfully moist for a good week in the fridge.

You might also enjoy other FunkyForty cake recipes here.



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The comment section is at the end of the post, I love reading all your comments and am open to any more cake recipe suggestions!


Wishing you all a yummy experience!


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Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

1 Comment
  1. Hello, Judy here would love the recipe in English. I would need to make it Gluten Free for myself. If it can be done that way.

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