My Mother’s Kitchen: Christmas Pineapple Cake Recipe

It is not even the beginning of Christmas unless it is Christmas in the heart. ~ Richard Roberts

Christmas in the heart—isn’t that what the holiday season is all about? Today’s recipe is for Christmas Pineapple Cake—an easy-to-bake cousin of the more traditional Fruit Cake. This cake is moist and chewy like a Fruit Cake, but doesn’t need to be steamed or stored in a ceramic crock  for six weeks in order to be an absolutely delightful dessert. So, if time is of the essence for you this year, add this Pineapple Cake Recipe to your holiday baking list, then sit back and enjoy the compliments it will bring.

Christmas Pineapple Cake

1 lb. Raisins
½ lb. Red or Green glacé cherries
1 pkg. mixed peel
1 can (20 oz) crushed pineapple
¼ cup flour

Mix above ingredients together and let stand overnight.


2 cups flour
¾ cup butter
1 cup white sugar
2 tsp. baking powder
2 eggs

Method: beat eggs, add sugar and butter, beating well until smooth. Add flour and baking powder.
Add floured fruit to the batter. Grease tube pan (angel food pan) and line with waxed paper. Pour batter into pan and bake for 2 hours in low (300°F) oven. Remove and cool for 10 minutes in pan. Run edge of a knife around the perimeter of the pan and turn upside down onto wire rack to cool.


2 thoughts on “My Mother’s Kitchen: Christmas Pineapple Cake Recipe

  1. Hi Sylvia,

    Our Christmas cake was always a pineapple upside down cake–easy, pretty and fun to make. Thanks for bringing back the memory.


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