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Drain the canned pineapple, reserving the juice.
Cut the pineapple slices into small chunks and set aside.
2. Make the Pineapple Cream:
In a saucepan, combine the reserved pineapple juice, 50 g sugar, and 50 g cornstarch.
Gradually add 200 ml water while stirring.
Cook over medium heat, stirring constantly, until the mixture thickens into a glossy cream.
Add the pineapple chunks into the cream and mix gently. Set aside to cool slightly.
3. Prepare the Cake Batter:
Preheat your oven to 180°C (350°F).
In a mixing bowl, cream the softened butter until smooth.
Add the eggs one at a time, mixing well after each addition.
Sift in the flour and fold gently until a smooth batter forms.
4. Assemble and Bake:
Pour half of the batter into a greased cake pan.
Spread the pineapple cream evenly over the batter.
Pour the remaining batter on top, gently smoothing it out.
Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before slicing.
Serving and Storage Tips
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