The inspiration for this recipe came from Miss Susan’s Pineapple Sheet Cake recipe, which I found on Pinterest. From this recipe I decided to make a few changes. I decided to use white and brown sugar instead of just white sugar. I also decided to take out two tablespoons of pineapple juice and replace it with one tablespoon of canola oil.
I would describe this loaf as similar to a banana bread, but with pineapple. I’m not a huge fan of pineapple, however I wanted to give it a try. I found the pineapple loaf cake to be sweet – with a nice amount of pineapple and vanilla flavour. Experimenting is part of the fun with my food blog, so I think this was a success. I didn’t make the cream cheese icing from the original recipe because I am tired of cream cheese frosting. The icing sugar and milk drizzle was perfect and light. My pineapple loaf cake was a sweet treat and turned out well. If you are looking for an afternoon snack give this recipe a try.
2 cups flour
1 cup white sugar
1 cup light brown sugar
2 tsp baking soda
¼ tsp salt
2 eggs beaten
398 mL can of crushed pineapple – minus two tablespoons of the juices
1 tbsp canola oil
1 tsp vanilla extract
¾ cup icing sugar
2 tbsp milk
1. Preheat oven to 350 F.
2. Mix flour, sugars, baking soda and salt together in a bowl.
3. Beat eggs and then add them to the dry ingredients.
4. Add in crushed pineapple, minus two tablespoons of juices to the dry ingredients.
5. Add in vanilla extract and canola oil and stir until thoroughly combined. Don’t over stir.
6. Bake for 40-50 minutes in oven until a toothpick comes out clean. Let cool for 10 minutes in the pan and then remove.
7. Make the drizzle by combining the icing sugar and milk thoroughly, then slowly drizzling on top. Add more icing sugar lightly on top using a sieve.