Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup melted butter (or ½ cup vegetable oil)
- ½ cup milk
- 1 tsp vanilla extract
Fruit
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup berries (cherries, raspberries, cranberries—your cake looks like cherries or raspberries)
Instructions
1. Prepare Your Pan
Use a round 9-inch pan.
Grease it lightly and (optional) dust with flour.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- sugar
- baking powder
- salt
This helps the cake rise evenly.
3. Mix the Wet Ingredients
In a second bowl, whisk:
- eggs
- melted butter (cooled slightly)
- milk
- vanilla
Whisk until smooth and creamy.
4. Combine Wet + Dry
Pour the wet mixture into the dry mixture and stir gently.
Don’t overmix — that keeps the cake soft and fluffy.
5. Add the Fruits
Fold in:
- half of the pineapple chunks
- half of the berries
The rest will be added on top.
6. Pour & Decorate
Pour the batter into the pan.
Sprinkle the remaining pineapple and berries evenly on top (this makes the cake look like your picture).
7. Bake
Bake at:
180°C (350°F) for 35–45 minutes
Bake until:
- the top is golden
- a toothpick inserted in the center comes out clean
Your cake should look slightly caramelized around the edges with juicy fruit throughout.
8. Cool & Serve
Let the cake cool 10–15 minutes before slicing.
Serve warm or at room temperature.
Optional Add-Ons
- Dust with powdered sugar
- Add shredded coconut to the batter
- Add a splash of pineapple juice for extra flavor
- Serve with vanilla ice cream or whipped cream