For today, for an afternoon snack, a delicious light pineapple cake! Be sure to check out the recipe tips and notice how easy it is to make this cake.


  • 2 cups (tea) of wheat flour
  • 3 eggs
  • ½ cup light margarine
  • 1 and ½ cups of demerara sugar
  • 1 cup semi-skimmed milk
  • 1 tablespoon of yeast
  • 3 chopped rosemary leaves (optional)


  • 1 fresh pineapple cut into slices (without core)
  • 2 tablespoons demerara sugar
  • ½ cup demerara sugar
  • Margarine

Preparation Mode

  1. Sift the flour and baking powder and mix well. Reserve.
  2. In a pan, heat the pineapple slices and sugar (spoons).
  3. Cook over low heat for ten minutes or until soft.
  4. Remove and let cool.
  5. Grease a 25 cm diameter mold well with margarine, sprinkle with the remaining sugar and cover with the drained pineapple slices.
  6. Reserve.
  7. Preheat the oven to medium temperature (180ºC).
  8. Using a mixer, beat the eggs with the margarine and sugar until you obtain a creamy mixture.
  9. Beating at minimum speed, alternately add the milk with the flour and yeast that were reserved.
  10. Stop beating and add the rosemary, mixing well.
  11. Place the dough over the pineapple in the pan and bake for approximately 40 minutes, or until golden.
  12. Remove, run a knife around the dough and remove from the mold immediately.
  13. Serve warm or cold.

Mom Tips

If you prefer, you can replace half of the wheat flour with the whole wheat version.

You can also swap fresh cooked pineapple for light canned fruit without the syrup.

Approximate yield of 10 slices.

See also two pineapple cookie options.


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