This pineapple cake was inspired by the latest Disney flick The Help. I was intrigued by the buttery milky syrup that coats the cake whilst it is still warm. I thought I was reading the recipe wrong when it didn’t include butter in the cake, but only on the outside of the cake.
Still, it was an alright cake, and the glaze helped keep the cake well for quite a few days. Although I’m not sure I’d make it again, perhaps it just tasted too much of tinned pineapple!
Ah well, interesting recipes aside, how would you like to see the movie The Help, and see the delicious pecan pies, and other delicious treats? I’m off to see it this weekend with a girlfriend, can’t wait!
2 cups of plain flour
1 teaspoon baking powder
2 free range eggs
1 1/2 cups caster sugar
1/2 teaspoon salt
500g can of crushed pineapple with juice
3/4 cup butter
1/2 cup white sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
1. Preheat over to 180ºC, lightly grease a 22cm x 33 cm pan.
2. Mix the flour, baking soda, salt and caster sugar together.
3. Stir in the beaten eggs and the pineapple with juice and mix well.
4. Pour batter into the prepared pan. Bake for 30 minutes.
5. Make buttery milk syrup: in a saucepan combine the butter, evaporated milk, vanilla, and caster sugar. Bring mixture to a boil over medium high heat, and cook for about 5 minutes. Pour over cake while still warm.