• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This recipe uses pineapple slices in cheesecake, not common but definitely taste good! If you have a few cans of pineapple in your drawer, try this recipe!

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 160g cream cheese
  • 80g butter
  • 125g castor sugar
  • 1 tbsp canned pineapple syrup
  • 1 tsp vanilla essence
  • 4 eggs
  • 210g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 130g (drained weight) canned pineapple, finely diced and well drained
  • 80g golden raisins


  1. Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C.
  2. Beat cream cheese, butter and sugar until light and creamy. Add essence and pineapple syrup to mix.
  3. Beat in eggs one at a time, beating well after each addition.
  4. Sift in flour, baking powder and bicarbonate of soda and stir in pineapple and raisins. Stir gently to combine.
  5. Turn batter into prepared pan and bake for 45-50 minutes or until cake is cooked through. Leave the cake to stand in the pan for 5-10 minutes before turning out onto a wire rack to cool completely.
  6. (Tip: Canned pineapple syrup may be replaced with cherry brandy liqueur.)

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