This is a variation of my ‘Simple Yoghurt & Lemon Cake’. I added canned Pineapple to it. As I used more Yoghurt for this cake, it is very moist and has cheesecake-like texture. This cake is easy to make, and a regular size tin of Pineapple Slices is enough for the cake, but you could add more. Fresh Pineapple would be amazing.

Cake Tin

20 to 23cm Round Cake Tin

Ingredients

1 can (440g) Pineapple Slices in Juice *about 8 slices, drained
Icing Sugar for dusting *optional

Cake Batter
1 cup Unsalted Greek Yoghurt *read ‘Method 4’
3/4 cup Caster Sugar
3 Eggs *read ‘Method 4’
1/4 teaspoon Salt
1/4 cup Oil *I used Sunflower Oil
Zest of 1/2 Lemon *finely grated
Juice of 1/2 Lemon *about 2 tablespoons
1 cup Self-Raising Flour

Method
  1. Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper.
  2. Drain Pineapple Slices, tear OR cut 3-4 slices into bite-size pieces that will be arranged on top of the cake, then tear OR cut remaining slices into small pieces that will be mixed with the batter.
  3. *Note: It is your choice to mix all Pineapple with the batter. If you use already chopped Pineapple pieces, that could be better.
  4. Place all the Cake Batter ingredients in a mixing bowl and beat until thick and smooth. *Note: If you used the ingredients that were cold, the cake would take much longer time to cook. I recommend to warm the batter to the room temperature in the microwave.
  5. Add the small pieces of Pineapple to the cake batter, mix to combine, and pour into the cake tin. Arrange the bite-size Pineapple pieces on top.
  6. Bake in preheated oven for 40 to 50 minutes OR until cooked through. If it takes longer time to cook and the cake is turning too dark, cover with a sheet of foil. When cooked, carefully transfer to a wire rack and cool. I recommend to chill this cake in the fridge, but you can enjoy it warm. *Note: I dusted the cake with Icing Sugar.