The batter

  • 300 grams (10.6 ounces) flour
  • 2 large eggs
  • 220 grams (7.8 ounces) sugar
  • 130 grams (4.6 ounces) chopped walnuts
  • 1 teaspoon baking soda
  • 15 grams (0.5 ounces) baking powder
  • 8 grams (0.28 ounces) vanilla sugar
  • 600 grams (21.2 ounces) canned pineapple, drained and diced

The cream

  • 250 grams (8.8 ounces) cream cheese
  • 130 grams (4.6 ounces) softened butter
  • 220 grams (7.8 ounces) powdered sugar
  • 8 grams (0.28 ounces) vanilla sugar
  • 50 grams (1.8 ounces) diced pineapple
  • 80 grams (2.8 ounces) chopped walnuts for decorating


  • Mixer

    A reliable mixer is crucial for combining ingredients smoothly. A stand mixer with a paddle attachment will save time and effort.

  • Baking Tin

    Ensure you have a 23cm (9 inch) baking tin. Grease or line it to prevent the pastry from sticking.

  • Wire Rack

    A wire rack allows your pastry to cool evenly and prevents the bottom from getting soggy.

  • Spatula

    A spatula is handy for spreading the cream evenly and smoothly on your pastry.


Step 1

1. In a large bowl, mix the eggs, sugar, vanilla sugar, and a pinch of salt until well combined.Tip: For a fluffier batter, use room-temperature eggs.

Step 2

2. Gradually add the flour, baking soda, and baking powder, stirring continuously until you get a smooth batter.Tip: Sift the flour to avoid lumps and ensure even mixing.

Step 3

3. Fold in the chopped walnuts and diced pineapple gently until they are evenly distributed throughout the batter.Tip: Be careful not to overmix; this can make the batter dense.

Step 4

4. Pour the batter into a greased and floured 23cm (9 inch) baking tin and bake in a preheated oven at 338°F (170°C) for about 35 minutes, or until a skewer inserted into the center comes out clean.Tip: Rotate the pan halfway through baking to ensure even cooking.

Step 5

5. Once baked, remove the cake from the oven and let it cool on a wire rack completely before proceeding.Tip: Cooling the cake completely prevents the cream from melting.

Step 6

6. While the cake cools, beat the softened butter with the cream cheese until smooth. Add the vanilla sugar and powdered sugar, and mix well. Refrigerate the cream until ready to use.Tip: Use an electric mixer for a fluffy consistency.

Step 7

7. When the cake has cooled, cut it in half lengthwise. Spread half of the cream on the bottom layer, then place the top layer over it. Spread the remaining cream over the top and sides of the cake.Tip: Use a serrated knife to cut through the cake smoothly.

Step 8

8. Sprinkle the sides of the cake with chopped walnuts and top with pineapple slices for decoration.Tip: You can toast the walnuts slightly for a richer flavor.


Whip up this stunning pineapple walnut pastry for your next gathering and watch the compliments roll in! **✨Perfect Pairings✨:** Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. 🌟 **💡Creative Presentation💡:** Sprinkle a dash of powdered sugar on top and add a fresh mint leaf for a fancy flair. For a splash of color, scatter some fresh berries around the plate. 🍓 **Event-Friendly** Great for birthdays, anniversaries, or just because! Your guests will be dazzled with each bite. 🎉 **Afternoon Delight** Pair it with a cup of tea or coffee for a splendid afternoon snack that hits all the right spots. ☕


**🍃Gluten-Free Variation🍃**: - Swap the regular flour with an equal amount of gluten-free flour blend. Ensure that your baking powder and vanilla sugar are also gluten-free. **🌱Vegan Variation🌱**: - Substitute the eggs with flax eggs (1 egg = 1 tbsp ground flaxseed + 3 tbsp water, let sit for 15 minutes). Use vegan cream cheese and plant-based butter for the cream. Check all other ingredients for vegan compliance.


  • Why did my cake batter turn out too thick?

    This could be due to overmixing or mismeasuring the flour. Make sure to measure flour properly using the spoon-and-level method.

  • How can I tell if my cake is done baking?

    Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it's done.

  • Can I use fresh pineapple instead of canned?

    Yes, you can use fresh pineapple. Just make sure to chop it finely and drain any excess juice.

  • How do I prevent the walnuts from sinking to the bottom?

    Toss the walnuts in a little bit of flour before adding them to the batter to help them stay evenly distributed.

  • Can I make the cream ahead of time?

    Absolutely! You can make the cream up to 2 days in advance. Store it in the fridge and give it a quick whip before using.

  • How can I achieve a perfect cake slice?

    Use a serrated knife and dip it in hot water before making a slice. This technique helps in getting clean cuts.

Nutrition facts

Pineapple & walnut cake
Recipe Yield:1 cake
Calories:Approximately 500 calories per serving
Calories (Min - Max):450 - 550
Total Fat:25g
Saturated Fat:10g
Total Carbohydrate:60g
Total Sugars:40g