Prep Time

20 min

Total Time

1 hr

Calories per serving




Ingredients (10)
  • 5 egg(s)
  • 3/4 cup, plus 1 tablespoon sugar, divided
  • 1/2 teaspoon almond extract
  • 2-1/3 cups almond meal
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1 can (8 oz.) DOLE Crushed Pineapple
  • 1 teaspoon cornstarch
  • 1 tablespoon orange liqueur (optional)
  1. Preheat oven to 375°F.  Spray 9 to 10-inch springform pan with cooking spray and line bottom with parchment or wax paper.
  2. Combine eggs, 1/4 cup reserved pineapple juice, sugar, and almond extract in large bowl.  Mix with hand mixer for two minutes.
  3. Stir baking powder, almond meal, and salt in a separate bowl with a whisk. Combine dry ingredients into bowl with wet ingredients.  Stir in drained pineapple and mix well.
  4. Pour batter into pan and bake for 40 minutes, or until toothpick inserted into the center of the cake comes out clean.  Cool cake completely on a wire rack.
  5. Remove springform ring and spread topping on top of cake.  Garnish with sliced almonds, if desired.
  6. Combine undrained pineapple, sugar, cornstarch, and orange liqueur in medium saucepan. Bring to boil, stirring occasionally until sauce thickens. 

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