unknownNutrition per 100g / 100ml
As reported by Open Food Facts. Only available values are shown.
| Energy | 40.9496494582536 kcal |
| Protein | 0 g |
| Carbohydrates | 10 g |
| — of which sugars | 8.2 g |
| Fat | 0 g |
| — of which saturated | 0 g |
| Fibre | 1.8 g |
| Salt | 0.00833333333333333 g |
| Sodium | 0.00333333333333333 g |
Serving calculator
| Energy | 40.95 kcal |
| Protein | 0 g |
| Carbohydrates | 10 g |
| — of which sugars | 8.2 g |
| Fat | 0 g |
| — of which saturated | 0 g |
| Fibre | 1.8 g |
| Salt | 0.01 g |
| Sodium | 0 g |
Ingredients
1/2 cup brown sugar 75g butter, melted 3 cups frozen pineapple pieces, thawed and patted dry 150g butter, softened 3/4 cup caster sugar 2 tsp vanilla extract 2 eggs 2 cups self-raising flour ½ cup milk 1/2 HOW TO PREPARE 1. Pre-heat oven to 160°C fan forced and line a 20cm round cake tin with baking paper. 2. Sprinkle the brown sugar over the base of the cake tin, then pour the melted butter over the top. Arrange the pineapple in a single layer over the sugar. 3. Cream together softened butter, caster sugar and vanilla using a mixer. 4. Add eggs one at a time, fully incorporating each one before the next addition. 5. Add the flour, then the milk and ensure everything is fully mixed. 6. Spread the cake batter over the pineapple in an even 7.Bake for layer. til a skewer SOURCE OF FIBRE FOR HEALTHY DIGESTION + SOURCE OF VITAMIN B6 TO SUPPORT A HEALTHY IMMUNE SYSTEM Australian dietary guidelines recommend 2 serves of fruit per day. 1 serve of fruit is equal to approx. 150g of fruit.
Data supplied by Open Food Facts, a collaborative, openly editable database. Open Food Facts contributors add and amend this data, so it can be incomplete or out of date — always check the current packaging or the manufacturer for information that matters to your health.