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For an effortless afternoon tea, whip up this Pineapple tea cake recipe. Soft, sweet and fruity, you can't go wrong.

  • Serves10
  • Cook time50 minutes
  • Prep time15 minutes, (+ cooling time)
Pineapple tea cake


  • 185g butter, softened
  • ⅔ cup (150g) caster sugar
  • 2 tsp vanilla extract
  • 3 Coles Australian Free Range eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • ⅓ cup (80ml) milk
  • 400g pineapple, cut into thin wedges
  • 20g butter, melted, extra
  • ½ tsp ground cinnamon
  • 1 tbs white sugar
  • Double cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 20cm square cake pan and line the base and sides with baking paper.
  2. Step 2

    Use an electric mixer to beat the softened butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift combined flour over the egg mixture. Fold until just combined. Add milk. Fold until just combined. Spoon into the prepared pan and smooth the surface. Arrange pineapple, slightly overlapping, on top of batter. Brush with melted butter. Combine cinnamon and white sugar and sprinkle over the top.
  3. Step 3

    Bake for 50 mins or until a skewer inserted in centre comes out clean. Stand in pan for 10 mins. Transfer, top-side up, onto a wire rack. Serve warm or at room temperature with cream.