Tag Archives: pineapple

Pineapple Olive Oil Cake


I had made a cupcake version of Pineapple upside down cake may be over a year ago. I made a few changes and made a sheet cake and topped it with Broiled Pineapple. The results were amazing. Cake was not overly sweet so you can have it at tea time.



  • Self-rising flour 3/4 cup
  • Baking powder 1/2 tsp
  • Baking soda 1/4 tsp
  • Almond Flour ½ cup
  • Sugar ½ cup plus 2 tsp
  • Olive Oil ¾ cup
  • Eggs 1 plus 1 yolk
  • Sour cream 1/2 cup
  • Lemon zest 1/2 tsp
  • Vanilla extract 1/4 tsp

For Pineapple topping:

  • Pineapple rounds
  • Turbinado sugar 1/4 cup



  • Preheat oven at 350 degrees. Spray the sheet pan with non stick spray
  • In a bowl, mix Flour, Baking powder and  Baking soda and keep aside.
  • In a stand mixer, mix Olive oil and sugar and run it at medium speed for another 2-3 minutes.
  • Add one egg at a time and keep mixing until feels well mixed and light.
  • Add Vanilla extract and Lemon zest.
  • Add dry ingredients and mix at medium speed until well mixed.
  • Finally add sour cream so the mixture even softer.
  • In a quarter sheet pan, pour the mixture and bake for 15-20 minutes
  • Let cool in the pan for 10 minutes.
  • Cut fresh Pineapple in thin rounds. Top with Turbinado sugar and Broil in the oven for 5-7 minutes. Once the cake is cooled, cut in desired shape and top with these Pineapple rounds.

 Best served warm. Enjoy!!



Original recipe by Lauren Kapeluck.


Almond Pineapple Bites


After Anushka’s birthday and my birthday in the same month, we had a real sugar overload. Not to mention twice weekly trips to the Ice Cream shop only because its summer. I wanted to make something for those mid afternoon hunger pangs and after school snacks that was nutritious and not overly sweet. These Almond bites pass both the tests. Not only that but they are also very easy to make.


I initially made these to take to a friend’s house as a Hostess gift and left it out before going to run some errands. When I came back half the stash was gone. Obviously, I had to figure out another gift but that’s how good these are.



  • Almonds Plain 2 cups
  • Pineapple dried 1 1/2 cups chopped small
  • Salt 1 pinch
  • Maple Syrup 1 Tbsp
  • Coconut flakes for rolling Unsweetened
  • Water 2 Tbsp
  • Ghee or clarified butter for rolling about 2 tbsp



  • If you like, you can roast the Almonds otherwise leave as is.
  • In a food processor, chop the Almonds into chunky bits. Not too small and not too large. 
  • Chop dried Pineapple into small pieces.
  • Mix Almond, Pineapple and Salt. If you are not using Candied Pineapple, add Maple Syrup. Mix well.
  • Pour the Coconut flakes in to a plate and keep aside.
  • Add 2 Tbsp of water and try to roll the mixture into small bite size rounds. If you need more water, add but only 1 Tbsp at a time.
  • Once you feel the mixture is right consistency, apply a little bit of Ghee on your hands and roll the mixture. Then finally roll it in in the Coconut flakes.
  • If you do not like Coconut, you can omit the step.
  • Substitute with any dried fruit of your choice like Apricots, Mango or Oranges. 




Banana and Pineapple Cake

cake 6

Summer is not yet here and Spring seems to be hiding. Temps are so down that we had to get our winter coats out again. I wanted to get at least bit of tropic in our lives. Here is a Banana Pineapple Cake.

The cake is going to give almost equal Pineapple Banana flavors. If you like more Banana flavor than Pineapple, reduce Pineapple to 8 oz and increase Bananas to 5.

cake 2


  • All-purpose flour 3 cups
  • Granulated Sugar 2 cups
  • Salt 1 tsp
  • Baking Soda 1 tsp
  • Eggs 3
  • Bananas ripe 3
  • Pineapple crushed 12 oz.
  • Canola Oil 1 cup
  • Vanilla extract 1 tsp
  • Garnishes – Walnuts, Coconut, Powdered Sugar
  • Optional ingredients – Coconut or Walnuts ½ cup. Do not use both together.


cake cooling vibran folidge


  • Preheat oven to 350 .
  • Spray a Bundt pan with cooking spray. I used a large one and also made six small ones. It does taste better when made just into a larger pan because it holds the moisture better. The smaller ones dried out a bit within a few hours.
  • In a stand mixer, mix Flour, Sugar, salt and Baking soda.
  • In a separate bowl, whisk the eggs first. Then add the Pineapple and mix.
  • Add Bananas and mix.
  • Finally, add walnuts or coconut flakes (optional – see note)
  • Add this mixture to the dry ingredients slowly while mixing with spatula. Run the stand mixer at its lowest speed just for a couple of minutes and if the mixture is not blended, mix with spatula.
  • Pour the batter into the Bundt pan and bake for 55 minutes. Check to see if tooth pick comes out clean. If not, bake for another 5 minutes. For me, 55 minutes were enough.
  • Wait for 10 minutes before turning out.
  • Let cool before adding garnishes.

Note: If you would like you could add only ½ cup of either Walnuts or Coconut flakes. And mix as noted above.

cake 7


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