Serves: 10  /  Prep time: 30 minutes  / Baking time: 45 minutes


To make juice

400 grams fresh pineapple

300 ml water

To make cake

Butter or vanilla cake mix (I used Betty Croker)

3 eggs

1/3 cup sunflower oil

Half of pineapple juice

Cake soaking syrup

11/2 cup shifted icing sugar

1/2 of pineapple juice

2 tablespoon melted butter


1-In to a blender or a mixer add pineapple and water, blend until smooth. Strain the mixture and take the juice.

2-Divide juice into two containers. Mix cake mix and half of the juice, add eggs and oil. Mix until batter is smooth.

3-Pre heat oven to 180c. Line a 10 inch round pan or tray with baking paper, pour cake batter and bake 45 minutes or until a toothpick inserted into center of cake comes out clean.

4-Cool cake on a wire rack. While cake is cooling mix everything under soaking syrup and transfer to a small jug or something easy to pour.

5-Transfer the cake onto serving platter and prick using a toothpick. Slowly pour pineapple juice on top of the cake and soak the cake.

6-Refrigerate cake for 2 to 3 hours and serve.

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