Summary: Who doesn’t love a cake that makes almost no mess, is super quick and easy and tastes amazeballs? Yeah, that’s what I thought. Cream cheese icing is definitely what this needs but I wouldn’t blame you for buying the premade Philadelphia cream cheese with a touch of lemon icing and just slathering that right on! In fact that’s what I did because Mr Ask doesn’t like cream cheese icing and I left the cake bare and just iced the bits Mummy Ask & I ate. I know it’s cheating but there’s no shame in it now and then. This is a big-ish cake, I used my 21cm/8″ round tin but mine has quite high (7cm) sides. This cake also doesn’t rise much, so as long as the batter fits in with a cm or two to spare, you’ll be fine.
Ingredients
- 2 cups plain flour
- 1 1/2 cups castor sugar
- 2 eggs
- 1 tsp bicarb soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1 (440g) can of crushed pineapple in juice, undrained
- Plus:
- 1 qty cream cheese icing
Instructions
- Preheat oven to 180C.
- Add all of the cake ingredients together in a bowl and stir until well mixed.
- Pour into a greased cake pan and bake for 35 – 40 minutes or until top is golden brown.
- Cool in the tin, turn out and ice.
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