Pineapple Christmas Cake

Generally Christmas fruit cake needs to be prepared in advance, not this one…you could cook it Christmas morning and have it ready for the dessert table in no time! Perfect for the festive season and the holidays.



2/3 cup butter, room temperature
1/2 cup brown sugar
2 cups of fresh Pure Gold Pineapple, chopped into cubes
2 cups mixed dried fruit
2 eggs, lightly beaten
2 tbsp rum
2 cups self-raising flour
1 tsp mixed spice, 1.5 tsp cinnamon, 1 tsp nutmeg


½ cup cream cheese, softened
¼ cup butter, room temperature
1/2 tsp vanilla essence
1 - 1 ½ cups soft icing sugar (depending on desired consistency)
glace cherries/dusting of cinnamon for topping


  1. Heat oven to 170°c and grease a 20cm round cake tin with parchment paper.
  2. Place butter, brown sugar, chopped pineapple in a medium sized saucepan, stir until butter melts and sugar dissolves.
  3. Stir in mixed dried fruit and simmer for 3-5 minutes (the smell is incredible!) Transfer to a mixing bowl and let cool.
  4. Stir in the eggs and rum, followed by flour and spices. Spoon the mixture into the prepared tin and bake for 45 mins to 1 hr depending on the oven (insert a skewer to check the cake is cooked through) Cool cake in the tin before removing.
  5. For the icing: combine all ingredients in a bowl and beat until pale and creamy. Spread over top of cake once completely cooled. Top with glace cherries and enjoy.