Pineapple Cyclone Cake

Pineapple Cyclone Cake

Dan and Steph
4.75 from 4 votes


Cake Batter

  • 1 1/2 Cups Caster Sugar
  • 2 Free range eggs
  • 2 Cups Plain flour
  • 2 Cups Chopped pineapple and its juice
  • 1 Tsp Bicarb soda

Streusel Topping

  • 1 Cup Chopped pecans
  • 1/4 Cup Packed brown sugar

Coconut Caramel Icing

  • 250 g Unsalted butter
  • 1 1/2 Cups Shredded coconut
  • 3/4 Cup Packed brown sugar
  • 1/2 Cup Evaporated milk
  • Pinch of salt

Lime Creme Fraiche

  • 2 Tubs Creme fraiche
  • Zest of 2 limes


  • Preheat your Ziggy BBQ to 180-200 degrees and line a square brownie tray with baking paper and spray oil (if using an oven, just preheat to 180 degrees fan forced)
  • In a large bowl, mix together caster sugar, eggs, pineapple juice, bicarb soda and flour with a wooden spoon
  • Pour into baking dish
  • In a small bowl, combine brown sugar and pecans – sprinkle over batter
  • Place into BBQ on the baking accessory plate for 45-60 minutes – if on the BBQ check it and turn it every 20mins
  • While the cake is cooking – combine icing ingredients in a saucepan and boil for 4 minutes
  • Once the cake is cooked in the middle, remove from heat and poke some holes in it with a knife and spoon over the warm icing while it's all hot
  • To serve – mix together the creme fraiche and lime zest
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