Pineapple and Dark Roasted Peanut Cake

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This is my absolute favorite dessert on the whole Earth. I used to buy a very similar cake in Lithuania at IKI market and they would call it “Pineapple Hat”. I never found the recipe for it, so I literally developed it from the taste of my memory. I’ve been making this dessert for almost 30 year. Ouch, that makes me feel older than I am haha.. The best is to make this cake 24-48 hours in advance and keep it refrigerated. Allow at least 24 hours for all the flavors to marry. It last in the fridge for 4-5 days. I strongly suggest to use kitchen scales. The sponge can be made in advance. Keep in a plastic bag for 2 days or in a freezer for up to 3 months.

Pineapple and Dark Roasted Peanut Cake

Recipe by ZivileCourse: Dessert


Prep time


Cooking time




  • 4 eggs (room temperature)

  • 400 g or 1 and 3/4 cups white sugar

  • 237 ml or 1 cup milk

  • 112 g or 1 stick unsalted butter

  • 1 tbsp of vanilla extract

  • 260 g or 2 cups and 1 tbsp all-purpose flour

  • 10 g or 2 and 1/4 tsp baking powder

  • 2 g or 1/4 tsp salt

  • Frosting
  • ~600 g or 21 oz can of pineapple chunks in a syrup

  • 800 g or 4 and 1/4 cups heavy cream

  • 5-7 tbsp powdered sugar (depending how sweet you prefer)

  • 1 tsp of vanilla extract

  • 1 tbsp of rose water

  • Topping
  • For the topping:
    ~600 g or 5 cups of raw peanuts

Let’s make it

  • Preheat the oven to 350 F.
  • Grease and line 9 inch pan with parchment paper.
  • Heat milk in a microwave until hot, put cubed or sliced butter in the milk and let it to melt.
  • Beat eggs and sugar with a mixer until the mixture becomes very pail and almost doubles in volume. This step is very important!
  • Add milk and butter mixture. Incorporate it.
  • Sift flour, baking powder and salt to incorporate more air.
  • Gradually add flour to the mixture, beating on a low speed. Stop as soon as all flour is incorporated.
  • Pour in the pan and tap the pan (kind of drop it) to the counter a few times to release majority of air bubbles.
  • Bake at 350 F for 25 min, then reduce the heat until 325 F and finish baking (until the toothpick in a center comes out clean and you can see the edges pop off from the pan).
  • Cool down on the counter for 15 min, then remove it from the pan and cool completely on a cooling rack.
  • Drain the pineapples reserving the syrup.
  • Whip cream with powdered sugar, vanilla and rose water.
  • Roast peanuts at 350 F preheated oven for ~20 min, shaking pan every 5-7 min. Roast until it becomes brown, not just golden color. This is a main flavor in this cake.
  • Cut each sponge horizontally in 3 even pieces.
  • Pour 1/3 of the pineapple syrup on the 1st layer on the sponge.
  • Add 1/2 of pineapple chunks on the cream.
  • Place 2nd layer of the sponge and repeat 15-16 steps.
  • On the top I like to put the bottom layer of the sponge, because it’s most even.
  • Pour the rest of the syrup and the rest of 1/3 of the cream.
  • Cover the cake in cream evenly. No worries if some spots are missing.
  • Starting from the sides add peanuts all over the cake. As much as you can.
  • Chill for at least 24 hours. The best after 36 hours.

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