Crystallised Pineapple Loaf Cake

A deliciously moist and buttery loaf packed with sweet, chewy crystallised pineapple and finished with a light pineapple glaze. Perfect for afternoon tea, gifting, or enjoying as a tropical-inspired treat with your favourite cup of coffee.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Servings: 10 people

Course: Dessert

Calories: 3.53

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

2 Cups Cake flour
2 tsp Baking powder
1/4 tsp Salt

Wet Ingredients

½ Cup Unsalted butter, softened
¾ Cup Caster sugar
2 Large eggs
1 tsp Vanilla extract
½ Cup milk

Fruit

1 Cup Crystallised dried pineapple, chopped
2 Tbsp Flour (for coating the pineapple)

Optional

½ Cup Chopped pecans or macadamias
½ Tsp Ground cinnamon

Optional Pineapple Glaze

½ Cup Icing sugar
2 tbsp Pineapple juice
2 tsp Lemon juice

Equipment

23 × 13 cm (9 × 5 inch) loaf tin
Mixing bowls (large and medium)
Measuring cups and spoons
Kitchen scale (recommended for accuracy)
Electric hand mixer or stand mixer (or a whisk)
Rubber spatula or wooden spoon
Fine sieve (for sifting dry ingredients)
Chopping board
Sharp knife
Cooling rack
Baking paper (optional, for easy removal)
Skewer or cake tester (to check doneness)

Method

Crystallised Pineapple Loaf Cake

Preheat the oven to 180°C.
Grease and line a standard loaf tin.
Toss the chopped crystallised pineapple with the 2 tablespoons of flour.
Cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Add the vanilla.
Fold in the flour, baking powder and salt alternately with the milk.
Fold in the pineapple (and nuts if using).
Pour into the prepared loaf tin.
Bake for 45–55 minutes, or until a skewer comes out clean.
Cool for 10 minutes before removing from the tin.

Optional Pineapple Glaze

Mix the glaze ingredients and drizzle over the cooled loaf.
Decorate with extra crystallised pineapple.

Notes

Serving Suggestions

With butter and coffee
Toasted with cream cheese
As part of a dessert platter
Served with vanilla ice cream

Storage

Airtight container: 4–5 days
Refrigerate: 1 week
Freeze: Up to 3 months

This loaf has a moist crumb with bursts of sweet, chewy crystallised pineapple, making it a great way to showcase the fruit without it becoming soggy during baking.