Pineapple passion fruit cake


Pineapple passion fruit cake

Course Cakes, Slices & Breads
Servings 18


  • 75 grams Softened butter or margerine
  • 3/4 cups Caster sugar
  • 2 cups Self raising flour
  • 1/2 cup Passion fruit pulp
  • 1/2 cup Milk
  • 3/4 cup Crushed pineapple in syrup Don't drain.
  • 1/2 teaspoon Vanilla essence


  • Beat butter and sugar until smooth and whitish in colour.
  • Measure flour and set aside.
  • In a jug or bowl measure milk, vanilla, pineapple and passion fruit then stir.
  • Into the butter and sugar bowl mix in half the flour, add the milk mixture, mix then add the rest of the flour until a smooth batter.
  • Line a 33 X 23cm lamington tray and pour the cake batter evenly in. Bake in a preheated 175*C oven for 20-25 minutes checking with a skewer.
  • Turn cake out of pan with 2 cake coolers so the cake does not break. Use any leftover passion fruit pulp to make a passion fruit icing and ice while still warm then let cool completely. Serve


You can use fresh or canned passion fruit pulp.
This is a nice moist cake.
This does freeze well in an air tight bag or container.

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