Mary Berry Pineapple Fruit Cake

Mary Berry Pineapple Fruit Cake is a wonderfully moist, lightly spiced, and beautifully sweet fruit cake made with crushed pineapple that keeps the crumb tender and flavourful. This cake is perfect for afternoon tea, festive gatherings, or when you want a fruit cake that feels lighter and more refreshing than traditional dense versions. The pineapple adds natural sweetness and a soft texture, while the mixed fruit brings a classic richness. With simple steps and everyday ingredients, this is a bake you’ll enjoy making again and again.

Why This Recipe Is Worth Trying

• Super moist texture thanks to crushed pineapple.
• Light and refreshing compared to classic Christmas fruit cakes.
• Easy to prepare with straightforward steps.
• Naturally sweet—less added sugar needed.
• Perfect for any season, from summer teas to festive celebrations.

What Is Mary Berry Pineapple Fruit Cake?

It’s a moist, tender fruit cake inspired by Mary Berry, made with mixed dried fruit and crushed pineapple stirred into a simple batter. The pineapple keeps the cake soft for days while adding a lovely sweetness and tropical twist.

Other Popular Mary Berry Recipes

• Mary Berry Fruit Cake with Condensed Milk
• Mary Berry Vanilla Custard
• Mary Berry Egg Custard Tart
• Mary Berry No-Bake Lemon Tart

Essential Ingredients to Make Mary Berry Pineapple Fruit Cake

• 200g unsalted butter, softened
• 150g caster sugar
• 3 large eggs
• 300g self-raising flour
• 300g mixed dried fruit
• 200g crushed pineapple, well drained
• 1 tsp vanilla extract
• 1 tsp mixed spice
• Pinch of salt
• Zest of 1 lemon (optional)

Handy Kitchen Tools for Best Results

• Large mixing bowl
• Electric whisk
• 8-inch round cake tin or loaf tin
• Baking parchment
• Spatula
• Cooling rack

Step-by-Step Guide to Making Mary Berry Pineapple Fruit Cake

Step 1: Prepare your tin

Line an 8-inch cake tin with baking parchment and preheat your oven to 160°C (320°F).

Step 2: Cream the butter and sugar

Beat softened butter and caster sugar until pale and fluffy.

Step 3: Add the eggs

Whisk in the eggs one at a time, adding a spoonful of flour if the mixture curdles.

Step 4: Mix in the pineapple

Fold in the well-drained crushed pineapple and vanilla extract.

Step 5: Add the dry ingredients

Fold in flour, mixed spice, salt, and lemon zest until just combined.

Step 6: Add the dried fruit

Stir in the mixed dried fruit, ensuring it’s evenly distributed.

Step 7: Fill the tin

Spoon the batter into the prepared cake tin and smooth the surface.

Step 8: Bake the cake

Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until a skewer inserted in the centre comes out clean.

Step 9: Cool the cake

Allow the cake to cool in the tin for 15 minutes before moving it to a wire rack.

What I Got Wrong (And How I Fixed It)

• Cake too wet – Drained the pineapple more thoroughly.
• Fruit sinking – Tossed the fruit in a teaspoon of flour before mixing.
• Overly browned top – Covered the cake loosely with foil halfway through baking.
• Dense texture – Stopped overmixing once flour was added.

Healthier Version of This Fruit Cake

• Use reduced-fat butter or half butter, half Greek yogurt.
• Reduce sugar by 25–30g since pineapple is naturally sweet.
• Swap mixed dried fruit for part cranberries to lighten the flavour.
• Use wholemeal self-raising flour for extra fibre.

Ingredient Substitutions for Mary Berry Pineapple Fruit Cake

• Self-raising flour: Replace with plain flour + 1 tsp baking powder.
• Mixed spice: Use cinnamon and nutmeg.
• Mixed dried fruit: Add raisins only or include chopped apricots.
• Caster sugar: Replace with golden caster or light brown sugar.

Pairing Ideas: What to Serve With Pineapple Fruit Cake

• Vanilla custard – Adds creamy richness.
• Whipped cream – Light and elegant.
• Fresh pineapple slices – Enhance the tropical notes.
• A cup of black tea – Balances the sweetness.
• Vanilla ice cream – Perfect for warm slices.

Expert Tips to Make Perfect Pineapple Fruit Cake

• Drain pineapple well so the batter doesn’t get soggy.
• Weigh the dried fruit for consistent texture.
• Keep the oven temperature low for even baking.
• Check early—fruit cakes vary by oven.
• Let it cool fully before slicing for a neat cut.
• Use room-temperature ingredients for smooth mixing.
• Store tightly wrapped to maintain moisture.

Creative Ways to Customize This Fruit Cake

• Add nuts such as walnuts or pecans.
• Mix in cherries for colour and sweetness.
• Add coconut flakes for a tropical twist.
• Brush with pineapple syrup after baking for extra moisture.
• Add rum or brandy to the dried fruit for a festive flavour.

Storing Mary Berry Pineapple Fruit Cake the Right Way

• Wrap in cling film or store in an airtight container.
• Stays fresh for 4–5 days at room temperature.
• Refrigerate if your kitchen is warm.
• Freeze for up to 3 months.

How to Reheat Pineapple Fruit Cake

• Microwave: 10–15 seconds per slice.
• Oven: Warm at 140°C for 5–7 minutes.
• Avoid overheating to keep the cake moist.

Nutritional Breakdown (per serving)

Approximate values:

• Calories: 310
• Carbohydrates: 45g
• Fat: 11g
• Protein: 4g
• Sugar: 28g

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FAQs

Why is my pineapple fruit cake too wet in the middle?

Excess moisture usually comes from a pineapple that wasn’t drained well. Always press the crushed pineapple with a spoon or paper towel to remove extra juice. If the cake is still wet, extend the baking time and loosely cover the top with foil to avoid over-browning.

How do I stop the dried fruit from sinking in a pineapple fruit cake?

Toss the dried fruit in 1–2 teaspoons of flour before folding it into the batter. This helps the fruit stay evenly distributed. A thicker batter, which pineapple naturally helps create, also keeps the fruit suspended during baking.

Why does my pineapple fruit cake crumble when slicing?

Crumbly texture usually means the cake was cut while still warm. Fruit cakes need cooling time to firm up. Let the cake cool completely on a wire rack before slicing, and use a sharp serrated knife for clean cuts.

Can I use fresh pineapple instead of crushed canned pineapple?

Yes, but fresh pineapple must be finely chopped and cooked briefly to remove excess moisture. Fresh pineapple contains enzymes that can affect the texture, so cooking it first ensures the cake bakes evenly and sets properly.

Wrapping It Up

Mary Berry Pineapple Fruit Cake is a delightful twist on classic fruit cake—moist, tender, and incredibly flavourful with natural sweetness from pineapple. Perfect for tea-time or festive baking, this recipe delivers a soft crumb and vibrant flavour every time.