Just four simple pantry ingredients go into this sweet pineapple slice, with its biscuity coconut base and gooey pineapple top.
Ingredients
- 440g butter cake mix
- 3/4 cup desiccated coconut
- 100g butter, melted
- 430g tin crushed pineapple in juice
Method
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Step 1Preheat oven to 180C. Grease a 20cm square cake tin and line the base and sides with baking paper, leaving enough overhanging to make it easy to lift out the finished slice.
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Step 2Using just the cake mix part of the package (not the icing mix), weigh out 200g cake mix into a bowl. Stir through coconut, then add melted butter and mix well. Press evening into the base of the prepared tin and bake for 10 minutes until golden on top.
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Step 3Meanwhile, drain juice from pineapple tin, reserving it. Mix crushed pineapple with remaining cake mix, then add 2 tablespoons of reserved juice and mix to form a loose batter. Pour over base in tin and return to oven for 15-18 minutes until set. Allow to cool then cut into 9 squares.
Recipe Notes
I used a packet of 440g butter cake mix, in which about 340g was cake mix and the rest was icing mix. Reserve the icing mix for another purpose.
If you don’t have crushed pineapple, use pineapple rings drained and diced.
Recipe and photo by Greer Worsley.
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