Roasted pineapple & ginger cake
Waitrose and Partners

Roasted pineapple & ginger cake

A sunny pud at its uncomplicated best! You can let the pineapple cook while you enjoy your main dishes.

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  • Serves6
  • CourseCake
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 2 x 435g Del Monte Pineapple Chunks in Juice
  • 50g ginger, thinly sliced
  • 2 tbsp light brown soft sugar
  • 2 tbsp dark rum
  • 3 allspice berries, lightly crushed
  • 2 small cinnamon sticks
  • 2 unwaxed limes, zest of 1, juice of both
  • 30g unsalted butter, softened
  • 100g ginger loaf cake, cut into 6 thick slices
  • 500ml tub vanilla ice cream


  1. Prepare your barbecue for direct cooking. Drain the pineapple in a sieve set over a large saucepan, before putting the fruit in a small heatproof baking tray into which the chunks fit snugly.

  2. Add the ginger to the pan of pineapple juice along with the sugar, rum, spices and the juice of 1 lime. Bring to the boil then bubble over a medium-high heat until reduced by about ¾ and you are left with a thick syrup (10-12 minutes).

  3. Strain the syrup over the fruit, then put the tray on the barbecue between the hot and middle part of the grill. Cover the barbecue with the lid, making sure all the vents are open. Roast for 20-25 minutes until caramelised and sticky. Add the lime zest and remaining juice along with a splash of water, if needed, to make a pourable syrup.

  4. Spread the butter over both sides of the cake slices and cook over the hottest part of the grill for 1-2 minutes on each side until burnished. Serve immediately with the roasted pineapple, scoops of ice cream and a drizzle of the syrup.


Typical values per serving when made using specific products in recipe


1,201kJ/ 287kcals



Saturated Fat












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