Last Friday, I published a post on one of my other blogs, about my adventures with baking banana cake (AKA banana bread) using 3rd class flour. The banana cake turned out so well that I decided to try making a pineapple cake.
The photo is above.
I'll be making this again. We all enjoyed it, and it's quick and easy.
The recipe is essentially the same as a banana cake with a few minor changes. Of course, the bananas are substituted with crushed pineapple. I use white sugar instead of brown, and I completely leave out the vanilla and cinnamon.
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