Enjoy a delightful pineapple and mixed berries cake with a light dusting of cinnamon and a sprinkle of icing sugar if you prefer extra sweetness. This cake was an impromptu creation using ingredients I had on hand, and it turned out wonderfully the first time I tried it.
It’s one of those simple recipes that feels effortless but delivers impressive results. I rarely change it, although you can swap the fruit for seasonal choices—stone fruits, apples, or other berries work well. I’m partial to pineapple, so that stays in my version.
Every time I bake this, the kids swarm around it until it’s gone, and the adults are just as eager. That’s always a good sign that a recipe is a winner.
I love the cake’s texture: some parts are custardy and smooth, others light and airy, with bursts of fruit throughout. The contrast makes each bite interesting and satisfying.
Pineapple and mixed berries cake
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Ingredients
- 1 large pineapple (fresh)
- 300 g organic yoghurt (10.14 floz) (full fat)
- 450 g organic flour (15.87 oz)
- 200 ml oil (6.76 floz)
- 5 large organic eggs
- 160 g sugar (5.64 oz) (unrefined/cane)
- 1 handful berries (fresh or frozen)
- 1 teaspoon baking powder
- 1 teaspoon soda bicarbonate
- 1 tablespoon cider vinegar
- 60 g demerara sugar (2.12 oz) Muscovado light
- 30 g butter (1.06 oz)
- 1 teaspoon vanilla essence (optional)
Instructions
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Preheat the oven to 180°C (350°F).
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Butter a 28 cm tray or similar oven dish and place small knobs of the remaining butter across the base.
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Slice the pineapple into 1 cm (½ inch) rings, remove the core, and arrange the rings on the bottom of the dish. Cut extra rings into smaller pieces to fill gaps. Add the berries in the center of the rings and into the spaces between.
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Sprinkle half the demerara or light muscovado sugar over the pineapple and bake for 20 minutes. Remove and let cool slightly.
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While the fruit cooks, beat the eggs with a pinch of salt and the sugar. Gradually add the oil while beating until the mixture is light and fluffy. You can separate whites and yolks if you prefer, but it’s not necessary.
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In another bowl, combine the flour and baking powder. Mix the bicarbonate of soda with the cider vinegar, then add it to the flour mixture and stir briefly.
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Fold the egg mixture and the yogurt into the dry ingredients with a spatula until evenly combined.
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Pour the batter over the slightly cooled pineapple and berries, then sprinkle the remaining demerara sugar on top.
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Bake at 180°C (350°F) for about 25 minutes, then increase the temperature to 190°C (375–380°F) and bake another 20–25 minutes until golden. Turn the oven off and leave the cake inside with the door slightly ajar (2–3 cm) until it cools almost completely before removing.
Notes
Use half-fat or full-fat yogurt for the best texture and flavor—this is a dessert worth indulging in.
This cake offers varied textures—custardy in places, airy in others, with juicy fruit throughout. It’s light, delicious, and full of character.
