Make this moist pineapple fruitcake recipe with a boiled pineapple and dried fruit mixture - it's incredibly good, simple, versatile, and only requires a saucepan and a springform pan.
This boiled pineapple fruitcake is a fantastic choice if you're looking for something quick and delicious just before Christmas. Unlike traditional fruitcakes, it doesn't need time to mature. Thanks to the crushed pineapple and its juice, the cake stays incredibly moist and full of flavor right from the start.
The best part? It only takes about 15 minutes to prepare and has a slightly shorter baking time than most fruitcakes. It's perfect for when you're short on time but still want a rich, festive treat that feels like it’s been made with care well in advance.
I made the pineapple fruitcake last weekend and, after enjoying a few slices with the family, gave the rest to my husband to take to work for his colleagues. It was a huge hit! Everyone loved it, and not a single crumb was left.
Check out more winter sweet delights: Walnut and White Chocolate Cookies or Coconut Macaroons without Condensed Milk.
Ingredients: 14
Prep time: 15 minutes
Baking time: 1 hour and10 minutes
Recipe ingredients
A can of crushed pineapple. It comes in different sizes; you will need a 15.5 oz (440 g) can. Don’t drain it! Check out this Hong Kong Style Sweet and Sour Chicken, which also contains canned pineapple.
Mixed dried fruit: Feel free to use any combination of mixed fruit you like. I usually use about half raisins since I love them, and they’re one of the most affordable dried fruits. For the other half, I add whatever dried fruits I have in the pantry. I chose cranberries, figs, and prunes for today's crushed pineapple fruitcake.
- You can also use golden raisins or sultanas, dried apricots, dates, currants, dried pineapple, or any other dried fruit you enjoy. You can also add some nuts, such as almonds, hazelnuts, pecans, or macadamia nuts.
- Try this Dried Cranberry Sauce next.
Spices: Cinnamon, cardamom, and allspice. You can also add a bit of nutmeg and ground ginger, or you can use a mixed spice instead.
Other ingredients for the boiled fruit cake: All-purpose flour, butter, brown sugar, eggs, baking soda, baking powder, and a bit of salt.
See the recipe card for complete information on ingredients and quantities.
How to make boiled pineapple fruitcake?
Step #1: Place dried fruit, undrained crushed pineapple, brown sugar, and chopped butter in a saucepan and mix to melt the butter.
Step #2: Boil for 5 minutes.
Step 3: Let the mixture cool for 10 minutes before adding lightly beaten eggs and the mixed and sifted dry ingredients.
Step 4: Transfer the cake batter to the cake tin. Bake the pineapple fruit cake in the preheated oven for 1 hour and 10 minutes. Check with a toothpick.
Tips
Let the boiled mixture cool for about 10 minutes before adding the eggs. This prevents the eggs from scrambling in the hot mixture.
Start checking the cake for doneness around the 1-hour mark, as ovens can vary, influencing the cooking time. A toothpick should come out clean when the cake is done.
Cool completely on a wire rack before slicing. This helps the flavors settle and makes the boiled pineapple fruitcake easier to cut.
Storage
Room temperature: Once completely cooled, wrap the fruitcake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days at room temperature.
Refrigerate it in an airtight container for longer storage. It will last for at least 2 weeks.
Freezing: For even longer storage, wrap the fruitcake tightly in plastic wrap and aluminum foil, then freeze it. It can be stored for at least 6 months. Thaw it at room temperature before serving.
More delightful cakes
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📖 Recipe
Pineapple Fruitcake
Equipment
- Springform 9 inches (23 cm)
- Large saucepan
Ingredients
- 1 can crushed pineapple in juice undrained, 15.5/ 440 g
- 8 oz raisins 225 g Notes 1, 2
- 3.5 oz cranberries 100 g
- 3.5 oz dried figs or dates, 100 g
- 2.5 oz prunes 75 g
- 1 cup brown sugar packed, 140 g
- ½ cup unsalted butter 4.5 oz/ 125 g
- 2 eggs large
- 2 cups flour 250 g
- 1 ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon allspice
- ¼ teaspoon fine sea salt
Instructions
- Preparations: Preheat the oven to 360°F/ 180°C. Line the springform’s bottom and ring with parchment paper.
- Chop any large pieces of dried fruit (in this case, the figs and the prunes).3.5 oz dried figs/ 100 g + 2.5 oz prunes / 75 g
- Boil: Place all dried fruit in the saucepan. Add the undrained crushed pineapple, brown sugar, and chopped butter. Stir until the butter melts. Bring the mixture to a boil and simmer on medium-low heat, uncovered, for 5 minutes.figs + prunes + 8 oz raisins / 225 g + 3.5 oz cranberries / 100 g + 1 can crushed pineapple in juice + 1 cup brown sugar / 140 g + ½ cup unsalted butter / 125 g
- Add eggs: Let the mixture cool for 10 minutes before adding the eggs. Beat the eggs lightly in a small bowl and stir them into the mixture.2 eggs
- Add dry ingredients: Mix flour, baking powder, baking soda, spices, and salt in another bowl. Sieve them over the boiled mixture and stir them in.2 cups flour / 250 g + 1 ¾ teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon cinnamon + ½ teaspoon cardamom + ¼ teaspoon allspice + ¼ teaspoon fine sea salt
- Bake the pineapple fruitcake for 1 hour and 10 minutes (Note 3). Check by inserting a toothpick into the center; it should come out clean. If the toothpick comes out very wet, bake for an additional 5-10 minutes, then check again.
- Let the fruitcake rest in the springform pan for 15 minutes, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar or brush with jam for a glossy finish (optional).
Notes
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
- Dried fruit: You will need a total of 1.1 lbs (500 g) mixed dried fruit. This is the combination I used last time I baked this fruitcake, but you can use any dried fruit you like. I always include raisins because I enjoy them, and they’re the most affordable option. Still, you can mix in whatever you have: sultanas, dates, apricots, currants, cherries, or even dried pineapple.
- Start checking after 1 hour, as ovens can vary. When the cake is done, a toothpick should come out clean.
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