Crushed pineapple and banana slab cake

A family favourite.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 16
  • Print


Crushed pineapple and banana slab cake
  • 180 gram unsalted butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 1 cup (250ml) skim milk
  • 2 large overripe bananas, mashed
  • 2 small carrots, finely grated
  • 440 gram can crushed pineapple in juice
  • 3 cup (450g) self-raising flour
  • 1 teaspoon ground mixed spice
  • 110 gram natural flaked almonds, to decorate
  • 250 gram packet cream cheese, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tablespoon lemon juice
  • 1 teaspoon almond essence


Crushed pineapple and banana slab cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 30cm x 20cm lamington pan. Beat butter, sugar and vanilla in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • 2
    Add milk, banana, carrot, pineapple, flour and spice. Stir until combined. Spoon mixture into prepared pan. Bake for 40-45 mins, until a skewer inserted into centre comes out clean. Cool in pan for 5 mins. Turn cake out onto a wire rack to cool completely.
  • 3
    Meanwhile, to make icing, beat cream cheese until smooth. Gradually beat in icing sugar until fluffy. Stir in lemon juice and almond essence.
  • 4
    Spread icing over cold cake. Scatter almonds over icing. Cut into pieces to serve.