Pineapple Fruit Cake Recipe

Updated on October 8, 2018
nifwlseirff profile image

Kymberly loves to cook, bake and preserve. She'd love more time to experiment in the kitchen and come up with delicious (healthy) recipes!

Most fruitcakes suffer from being too dry and heavy. However, this pineapple fruit cake is simple to make, and deliciously moist and fruity. It is also healthier and more satisfying than a chocolate cake to munch on.

It is perfect as a Christmas cake, or eaten hot with ice cream or custard as a lighter Christmas pudding.

It can be made with or without alcohol, and there are many ways to customize the recipe to suit anybody's taste.

Every year, I make it for my English students in Germany, as they haven't typically tried a cake with dried fruits, and by Easter, there are usually loud calls to make it again!

Crushed pineapple fruitcake fingers, decorated with whole blanched almonds.
Crushed pineapple fruitcake fingers, decorated with whole blanched almonds.
3.3 stars from 24 ratings of Pineapple fruitcake

Cooking time

Prep time: 20 min
Cook time: 2 hours
Ready in: 2 hours 20 min
Yields: 30 servings
Nutrition Facts
Serving size: 1 piece
Calories 200
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 3 g15%
Carbohydrates 40 g13%
Sugar 20 g
Fiber 2 g8%
Protein 2 g4%
Cholesterol 20 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Pineapple fruit cake ingredients

  • 100ml rum or pineapple juice, (optional)
  • 375g mixed dried fruit
  • 450g tin crushed pineapple with juice
  • 125g unsalted butter, diced
  • 200g brown sugar
  • pinch salt
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon mixed spices
  • 150g self-raising flour
  • 150g plain flour
  • 2 eggs, beaten
  • blanched almonds or other nuts, for decoration

Summary of instructions

  1. Soak dried fruit overnight in juice or alcohol.
  2. Boil fruit, sugar, butter and spices for 10 minutes. Cool thoroughly.
  3. Mix eggs, then flour into the fruit mixture.
  4. Pour into a double-lined 18cm (7") cake tin, smooth and decorate the top.
  5. Bake for 1.5-2 hours at 180°C (350°F). (Detailed instructions below)
Boiled dried fruits with crushed pineapple, sugar, spices, bicarbonate of soda and butter. Look how plump the fruits are!
Boiled dried fruits with crushed pineapple, sugar, spices, bicarbonate of soda and butter. Look how plump the fruits are! | Source

Ingredient tips

Alcohol: rum (normal, 50%, 80%), brandy, whisky, or sherry. For a strong orange flavour, Grand Marnier or Cointreau work well.

Use a mixture of your favourite dried fruits - sultanas, currants, raisins, cranberries, prunes, apricots, dates, mango, apples, cherries, etc.

A small amount of chopped glace ginger can add a warm zing, but don't include this when soaking the dried fruit.

Make your own crushed pineapple: use a stick blender to puree pineapple pieces or slices with their juice. This also works with other tinned fruits like apricots, peaches, and cherries.

Use brown, raw or white sugar. Brown sugar has a more caramel-like taste.

Mixed spice: cinnamon, nutmeg, allspice. Apple pie, pumpkin pie, or lebkuchen spice mixes can be used instead.

Make self raising flour: add 4g baking powder per 100g plain flour.

Whole blanched almonds work better for decoration than non-blanched. Pecans also look gorgeous and taste awesome.

Decorating the top of the fruit cake in a loaf tin (a good shape for slicing into fingers without waste).
Decorating the top of the fruit cake in a loaf tin (a good shape for slicing into fingers without waste). | Source

Detailed instructions

  1. If using alcohol or fruit juice, soak the dried fruit mixture in the liquid for several hours or overnight to rehydrate the dried fruits. This will result in a moister fruitcake.

    If you use fruit juice or alcohol to rehydrate the dried fruits, you will need to add a little more flour to ensure the cake is not soggy. An extra few tablespoons of flour will work well.

    Pineapple, orange or apple juice work well instead of alcohol.
  2. Pour the fruit mixture (and any remaining liquid) into a large saucepan. Add the crushed or pureed pineapple and juice, diced butter, sugar, spices, bicarbonate and salt to the saucepan.

    Bring this mixture to the boil, and let it bubble gently for 10 minutes. This will make the house smell divine!
  3. Remove from the heat, and let the mixture cool to room temperature.

    This may take several hours. I recommend covering and leaving the mixture to cool overnight.
  4. Mix in the beaten eggs, then sift in the flours, and mix well. Make sure there are no lumps of flour. The mixture will be quite thick.
  5. Butter and double-line your cake tin with baking paper. Preheat the oven to 180°C (350°C). If you are using a fan-forced oven, drop the temperature by about 10°C (15°F).
  6. Pour, or rather spoon, the mixture into the prepared cake tin. Flatten the top and try to make it an even height. Decorate with nuts.
  7. Bake in the middle of the oven for 1.5-2 hours, according to the cake tin size notes above. It is relatively easy to overcook this cake, so check it regularly!
  8. When done, cool in the tin for 5-10 minutes, then turn onto a cake rake to cool.
    You can spoon over a little more rum while the cake is still warm, if you want the cake to be a little more alcoholic.

Dried fruits

What is your favourite dried fruit?

See results

A note on cake tin sizes

This cake can be cooked in a variety of cake tin sizes and shapes, but the baking time will be affected.

Smaller cake tins result in a higher cake, larger cake tins in a flatter cake that cooks more quickly.

You don't need to use a round tin - a square or rectangular tin is much easier to line, and a loaf tin cuts into finger serving portions easily!

It is important to prepare the cake tin with a double layer of buttered baking paper to prevent the cake from becoming dry or burning.

As the cake bakes, check on it regularly to make sure the top does not burn.

Test regularly with a wooden or metal skewer. The cake is done when there is no sticky batter on the skewer, and the top looks golden-brown.

A rough guide for cake tin size and baking times at 180°C (350°F):

  • 18cm (7") round cake tin - 2 hours
  • 20cm (8") round cake tin - 1.5 hours

Pineapple fruit cake, sliced in fingers for my EFL students in Germany.
Pineapple fruit cake, sliced in fingers for my EFL students in Germany. | Source

Fruit cake variations

  • Add one or two large handfuls of chopped nuts to the cake batter with the flour. Almonds, pecans, hazelnuts, brazil nuts, or walnuts work well.
  • Add a small packet of ground almonds or hazelnuts and an extra egg to the cake batter with the flour.
  • Add a large handful of dessicated coconut and an extra egg to the cake batter with the flour.
  • Add vanilla or almond essence or extract to the boiled fruit mixture after it has cooled.
  • Include glace cherries, glace ginger, or mixed citrus peel in the fruit mixture.

Canned apricot fruit cake, baked in a large bread loaf tin - easier to slice!
Canned apricot fruit cake, baked in a large bread loaf tin - easier to slice! | Source
  • Use less sugar for a less sweet cake. There is a lot of sugar in the dried fruits and crushed pineapple alone!
  • Add ground coriander, ginger, cloves, and/or cayenne pepper to the spice mix.
  • Add cocoa to the flour mix for a slight chocolate twist.
  • Use crushed or pureed mixed tinned fruit or tinned apricots in fruit juice, instead of pineapple. You may need to add a little flour depending on the amount of liquid in the canned fruit.
  • Skip the nuts on the top of the cake, and decorate the cooled fruitcake with fondant and marzipan icing.

When a dried fruit cake is too heavy

Although I love pineapple fruit cake, there are times it is a little too heavy for the warm weather. I could, and do occasionally eat it with ice cream, but sometimes prefer a lighter and fresher fruity cake.

An apple bundt cake with a rum glaze works well as a classy lighter Christmas-time dessert (or coffee-time snack) for those who dislike dried fruit cakes.

If you're in more of a citrus mood, my favourite lemon and lime cake should hit the spot nicely. It looks gorgeous when covered in super-thin slices of candied peel!

And if you want a really sugar-laden treat, this toffee apple cake is fabulous!

Christmas favourites

What is your favourite cake to bake and eat at Christmas?

Please leave a comment below, and perhaps a link to your favourite recipe!


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    • peachpurple profile image


      4 years ago from Home Sweet Home

      this is really an easy fruit cake to bake. Most require lots of ingredients but yours are minimal

    • Thelma Alberts profile image

      Thelma Alberts 

      5 years ago from Germany and Philippines

      I love fruit cakes. I have not tried baking fruit cakes with pineapple, yet. Thanks for sharing this recipe. Happy weekend!

    • nifwlseirff profile imageAUTHOR

      Kymberly Fergusson 

      7 years ago from Villingen Schwenningen, Germany

      Thank you anglnwu - it's delicious at any time of year, especially so when warm, with ice cream!

    • anglnwu profile image


      7 years ago

      Too bad I didn't stumble upon this during Christmas. I always like fruitcake. Will bookmark this for future reference. Thanks and rated up.

    • nifwlseirff profile imageAUTHOR

      Kymberly Fergusson 

      7 years ago from Villingen Schwenningen, Germany

      alancaster149 - Thank you! Whiskey soaked fruit in this cake is fantastic. Walkers releases wonderful Glenfiddich soaked cakes and plum puddings around Christmas time (in the UK/US/Australia). I've only just moved to Saxony, so I haven't tried many local recipes yet. Struggling with the local language and juggling school/work means I tend to cook what I know. When I have a little more time, then I'll definitely search around for good local recipes, and be sure to post the results on here!

    • alancaster149 profile image

      Alan R Lancaster 

      7 years ago from Forest Gate, London E7, U K (ex-pat Yorkshire)

      Sounds nice, looks nice... Wonder what it would taste like with fruit soaked in Bushmills/Glenlivet? I shall be back again. Got any proper Upper Saxon recipes? One of my great-great Grandmothers started off in that area and her great-granddaughter grew up in Klagenfurt - they'd moved south by way of Bohemia and Wiener Neustadt. Klagenfurt was where my Dad met her in 1946.

    • nifwlseirff profile imageAUTHOR

      Kymberly Fergusson 

      7 years ago from Villingen Schwenningen, Germany

      Turkic - Dankesehr! Thank you!

      Ich hoffe, du magst es! I hope you enjoy it!

    • profile image


      7 years ago

      Ich gehe es aufprobieren/I am going to try it!

      Deine Hub ist schön/Your Hub is nice!

    • nifwlseirff profile imageAUTHOR

      Kymberly Fergusson 

      7 years ago from Villingen Schwenningen, Germany

      Joe Macho - thank you! This is still quite a dense cake, but much more fruity than gluey. There is only a little flour to hold the fruit together!

      mljdgulley354 - I hope you like it! Thanks for the bookmark!

    • mljdgulley354 profile image


      7 years ago

      I'm not a fan of fruit cakes but your recipe might spark my interest so bookmarked it to try

    • Joe Macho profile image


      7 years ago from Colorado

      I'll admit, I'm not at all a fan of fruit cakes. Then again, I always have those nasty, dense, gummy bear looking cakes forced upon me during the holidays. Your recipe looks like a very nice change of pace and something that I might actually enjoy! Based on the fact that there's no preserved or processed ingredients, I would imagine that it tastes great. Thanks for sharing. Voted up.


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