Pineapple Lumps Cake


It looks like there are lots of steps to this cake, but I promise it’s not too bad!  Bake a cake, make some buttercream and some ganache!  Pineapple Lumps are a NZ favourite so this would go down well with however eats it!

Pineapple Lumps Cake

200g Dark Chocolate, chopped
200g butter
1 Cup sugar
1 tsp vanilla extract
4 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
3 Tbsp cocoa
1/2 cup milk

Preheat oven to 170C and grease and line the base of 2 x 20cm cake pans.

Melt chocolate in 30 second bursts in the microwave and allow to cool.

Cream together butter, sugar and vanilla until light and fluffy.  Add eggs, one at a time, beating well between each.  Add in the cooled, melted chocolate and mix until combined.

Sift flour and cocoa into the bowl, and add in milk while stirring.

Divide the mixture between your pans and bake until the cake springs back to your touch, about 20-25mins.

Pineapple Icing
400g softened butter
400g icing sugar
Pineapple flavouring – I bought mine from Binn Inn, I will try to get some in stock soon!
Yellow gel colour

Pascall Pineapple Lumps to decorate

Beat together butter and icing sugar until soft and fluffy, about 5 mins.

Add in pineapple flavouring to taste.  I used about 1/2 a bottle of the standard size flavourings like you get in the supermarket.  I probably would have used a little more but ran out!

200g dark chocolate, chopped
1/2 cup cream

Heat the cream until almost boiling, then add in the chopped chocolate.  Allow to melt for a few minutes before stirring.  Return to heat if needed to melt chocolate thoroughly.  Set aside to cool a little.

Assemble your cake, sandwiching together the 2 halves with pineapple buttercream.  You may need to trim your cake a little to get it flatter.  Flip your top layer over so the bottom is on the top for a perfect finish.

Cover your cake in buttercream, you may find it helpful to refer back here about getting a smooth finish!  Leave a little buttercream behind to pipe on top of the cake.

With your ganache in a piping bag (with either a small round tip such as #5, or a disposable bag with a hole cut in the end), pipe around the top edge of your cake, occasionally making the ganache run over the edges and down the sides.  Continue flooding the top of the cake until fully covered, and it should naturally settle in to a smooth finish.  Make sure it’s not too hot otherwise it will melt your buttercream!

With your left over buttercream, pipe rosettes with a star tip (I used a 4B), and top with pineapple lumps!

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