Pineapple and ginger syrup cake

Super simple and oh-so-delicious, this sweet pineapple and ginger cake is sure to win hearts at tea time!

  • 15 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


  • 125 gram softened butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 1 cup milk
  • pineapple pieces, micro lemon balm leaves, to serve
Pineapple and ginger syrup
  • 1/2 medium pineapple, peeled, core and thinly sliced
  • 1 cup water
  • 3/4 cup ginger marmalade
  • 1/2 cup caster sugar


Pineapple and ginger syrup cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 18 cm round cake pan.
  • 2
    In a bowl using an electric mixer, beat butter and caster sugar together until creamy. Beat in vanilla extract. Add eggs one at a time, beating well after each addition.
  • 3
    Fold in flour alternately with milk, beginning and ending with flour. Pour mixture into pan. Bake for 35-40 minutes, until cooked when tested.
  • 4
    Meanwhile to make syrup; place pineapple in a medium saucepan with water, ginger marmalade and caster sugar. Stir on medium until sugar dissolves. Increase heat to high. Boil for 15 minutes until reduced and syrupy.
  • 5
    Turn hot cake onto a wire rack over a tray (the tray will catch excess syrup). Pour over warm syrup while cake is hot. Serve topped with pineapple pieces and micro lemon balm leaves.

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