A sweet treat from the tropics that any guests for tea would be extremely impressed by & you’ll be amazed at how simple it is to whip up!
Bung into a mixing bowl 2 cups of self raising flour, 1 cup of raw sugar & a 450g tin of crushed pineapple (including the juice) then give it all a jolly good mix.
Pour the batter into a well greased cake tin & whack in a 180c oven for 40 minutes.
After baking, allow the cake to cool in the tin for about 10 minutes before turning out onto a cooling wire. When completely cold, it’s time to glaze!
Grab a mixing bowl & in goes 2 cups of icing sugar, 3 tablespoons of warm water & a teaspoon of vanilla paste then stir away until it’s nice & smooth.
Pop a baking tray underneath the cooling wire & simply pour the glaze over the cake allowing it to seductively drip down the sides, don’t worry as the tray is there to catch the overspill mess.
Now that is a mighty easy, awesomely fabuliciouz cake to be proud to call homemade!