Ingredients
6 cups all-purpose flour
4 cups sugar
2 tbsp baking powder
1 tsp salt
8 eggs
3 cups vegetable oil
4 cups milk (or pineapple juice for extra flavor 🍍)
2 tbsp vanilla
2 cans pineapple chunks (drained well)
👩🍳 Instructions
Preheat oven to 170°C / 340°F
In a large bowl, mix:
Flour, sugar, baking powder, salt
Add:
Eggs, oil, milk, vanilla
Mix until smooth (don’t overmix)
Fold in pineapple chunks gently
Pour batter into greased foil pans (¾ full)
Add a few pineapple pieces on top for that bakery look
Bake 35–45 minutes
Tops should be golden and a toothpick comes out clean
Cool before covering or stacking
💡 Tips for Perfect Results
Drain pineapple VERY well (prevents soggy cake)
For extra moisture: replace 1 cup milk with pineapple juice
Brush tops lightly with warm pineapple syrup for shine ✨
These freeze beautifully!
🍰 Flavor Variations
Pineapple Coconut: add 2 cups shredded coconut
Pineapple Lemon: add zest of 3 lemons
Butter version: replace half the oil with melted butter
If you want:
Sugar-free version
Cost breakdown for selling
Exact pan sizes
Moroccan-style flavor twist
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