There is nothing like fresh pineapple to brighten up a day but when you go on a shopping spree and perhaps buy too much of the fruit, it’s time to chop it up and add it to baked goodies. We have some simple yet delicious recipes for fresh pineapple desserts perfect for all year round when the family or friend group wants a taste of your baking and its pineapple season.
1. Simple Pineapple Cake
Ingredients
- 120 gm all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml vegetable oil
- 100 gm caster sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 80 gm fresh pineapple chunks
- 60 ml unsweetened pineapple juice
Instructions
- Add the fresh pineapple chunks into a blender and blend into a smooth puree.
- Grease an 8x4 inch loaf pan with butter, and follow by lining it with parchment paper. You can also seal the grease with flour instead of using parchment paper.
- Sift flour, baking powder, and salt into a bowl and whisk to mix. Set aside.
- Meanwhile, in a separate large bowl, add the oil and sugar and beat using an electric mixer, for 1 minute until the sugar is incorporated into the oil. It might not dissolve completely, but that’s okay.
- Beat in one egg at a time, mixing well after each addition.
- Gradually add the sifted flour mixture to the oil-egg bowl, folding until just about incorporated. Be careful not to overmix.
- Next, fold in the pineapple puree, add the vanilla essence, and mix lightly.
- Pour in the pineapple juice to create a thin batter.
- Transfer the batter to your prepared loaf pan and place it in the preheated oven at 175°C.
- Bake for 35-45 minutes. To check if it's done, insert a skewer into the center. It should come out clean.
- Remove the pan from the oven and place on a cooling rack. Let it cool in the pan for 5-10 minutes. Then carefully invert the cake onto the cooling rack.
- Carefully off the parchment paper and let the cake cool completely before slicing.
2. Pineapple Crisp
Ingredients:
For the fruit base:
- 450 gm fresh pineapple chunks (about 1 whole pineapple)
- 1 tbsp cornflour
- 3 tbsp brown sugar
For the crisp topping:
- 50 gm all-purpose flour
- 60 gm rolled oats
- 70 gm brown sugar
- 125 gm unsalted butter, cold and cubed
Instructions:
- Set the oven to 180°C and let it preheat.
- Choose a ceramic or glass dish with about 2.3 liters capacity. Lightly grease the dish with butter to prevent sticking.
- Place the pineapple on its side on a cutting board and chop off the top and bottom. Keep it upright and carefully slice off the skin. Proceed to cut the pineapple into quarters, lengthwise. Remove the tough core from each piece and cut it down further into bite-sized chunks.
- Take a bowl, and mix the pineapple chunks, with cornflour, and 3 tablespoons of brown sugar, evenly coating the pineapple pieces. Transfer the coated pineapples to the greased baking dish.
- In a separate bowl, add the flour, rolled oats, remaining brown sugar, and cold butter cubes. Then, use your fingertips to rub the butter into the dry ingredients, until crumbly.
- Sprinkle the crumble mixture evenly over the pineapple in the baking dish, making sure to cover all the fruit for an even topping.
- Bake for 40-45 minutes. The crisp will bubble around the edges while baking and develop a light golden brown topping.
- Remove the crisp from the oven and place it on a cooling rack to cool slightly before serving.
- Serve warm with a dollop of cream, a scoop of ice cream, or a pour of custard.
3. Pineapple Cobbler
Ingredients
- 375 gm fresh pineapple chunks
- 250 gm granulated sugar, divided
- 1 tbsp lemon zest, finely grated
- 115 gm unsalted butter, melted
- 125 gm all-purpose flour
- 120 ml whole milk
- 1 ½ tsp baking powder
- ½ tsp salt
Instructions
- Set your oven to 180°C to preheat.
- Add pineapple chunks, 50 gm sugar, and lemon zest to a well and stir to coat the fruit. Let it sit for 10 minutes, while you prepare the batter.
- Pick a 9-inch square or 11 x 7-inch baking dish and pour melted butter into it, ensuring it covers the entire surface.
- In a mixing bowl, add flour, remaining sugar, milk, baking powder, and salt, and whisk until you have a smooth and lump-free batter.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Next, spoon the pineapple mixture over the batter. Like before, do not mix.
- Place the baking dish on a larger baking sheet. Carefully transfer it to the oven and bake for 45-55 minutes. The pineapple will sink to the bottom and the top will turn golden brown.
- Once baked, remove the cobbler from the oven and place it on a wire rack to cool. Let it cool for at least 30-60 minutes.
- Once cool, serve with whipped cream, ice cream, or a light dusting of powdered sugar.