7 minute Pineapple Cake - Gluten Free

7 minute Pineapple Cake - Gluten Free

By Sharyn Colliver
0:05 To Prep
0:05 To Cook
8 Servings
Average Rating
Difficulty Easy

Who doesn't love a quick dessert? Straight out the box, add pineapple, stir, zap, done !


  • Box of Green's Gluten Free Golden Butter Cake self-raising flour (gluten-free flour optional)
  • 3 Tablespoons butter - softened
  • 2 Eggs
  • 440gram Tin Crushed Pineapple - undrained
  • 1 Tablespoon Lactose Free Milk
  • 2 more Tablespoons Butter, softened (for Icing)
  • 220gm tub Light Cream Cheese
  • Packet Toasted Coconut Chips

Step 1

In Large silicone mixing bowl soften 3 tablespoons butter (microwave for 10 seconds if still firm)

Step 2

Add eggs, tinned pineapple (including juice) and Packet Mix to silicone bowl. Stir with silicone spoon or whisk until blended. ** Do not follow packet instructions as pineapple juice is a substitute for milk.

Step 3

Lightly grease glass base of spring form pan.

Step 4

Pour mixture into Chefs Toolbox Silicone Spring Form Tin and cook in microwave for 7 minutes. (1000W) Time may vary depending on wattage.

Step 5

Unlock Spring Form Tin, place cooling rack on top of cake and turn upside down. The base will still be damp/moist however it will dry out as it cools.

Step 6

While cake is cooling, empty tub of cream cheese into small silicone bowl and soften in microwave. Approx 20 seconds.

Step 7

Add 2 tablespoons softened butter and 1 tablespoon of lactose free milk (or what ever milk you prefer)

Step 8

Add Icing Mix from packet and then whisk until smooth

Step 9

Once cake has cooled, ice with cream cheese icing and sprinkle with toasted coconut chips.

Chef's Tips

1. Substitute slivered almonds for coconut chips. 2. If you prefer a less chunky cake you could use hand blender to mix cake for 1 -2 minutes.

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