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)
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.