Saturday, August 16, 2014

Fresh Pineapple Breakfast Cake

What was I thinking buying that whole pineapple?  I felt like I was eating it everyday and it just wasn't going anywhere.  It didn't help that I was the only one in the house trying to make it disappear.  Sure it was delicious,  extra sweet in fact, but how much pineapple can one person eat.

The only solution was cake.  Pineapple upside down cake came to mind, but that's a lot of work and way too sugary 'cause that pineapple was sweet enough.  I needed something easy and fast, something I could eat anytime of day, not just for dessert.

This Fresh Pineapple Breakfast Cake was the perfect fit.  I based it on this Berry Buckle and just left out some of the sugar (did I mention the pineapple was sweet), and added in some coconut.  Oh, so good!  Also subbed chickpea flour for almond flour which balanced the juicy fruit.  It was extremely yummy to the max!  The most perfect Sunday breakfast with a hot cup of Chia tea.  There's only one problem, would you believe I still have pineapple left over!

fresh pineapple breakfast cake

1 cup white whole wheat flour
1/2 cup chickpea flour (or almond flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom (or cinnamon or nutmeg)
1/2 cup coconut
1/2 cup cold cut-up butter (small pieces are best)
1 cup raw cane sugar
1 egg
1/2 cup milk
2 cups fresh pineapple cut into bite sized chunks

Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan.  In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar.  Cut in the cold butter pieces until the mixture is crumbly.

Remove 1/2 cup of the mixture and combine with coconut, set aside.  Whisk together egg and milk and fold into  main mixture just until totally combined.  Pour batter into prepared pan.  Top with pineapple and then top that with reserved coconut mixture.  Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top.  Serves 8.

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  1. I need this in my life now! You rock girl :)

  2. This looks good, can you use canned pineapple?

    1. If you were not foolish enough to buy the whole pineapple you could of course use canned pineapple!

  3. Pineapple, cardamom & coconut - YUM! Ignoring your warning, I'm ready to rush out & buy a fresh pineapple just to make this amazing breakfast cake. At $2.99 apiece I'm not risking much, & might even bake an extra cake to share with a neighbor.

    1. Dee thanks, you're a good neighbor! And you're so right, pineapple is a great value. Plus, it's delicious in baked goods, fruit salads, smoothies and salsas. Not to mention savory dishes like Pineapple Chicken, Grilled Shrimp and Pineapple, and Thai Rice. Also, did someone say "Pina Colada" :)