• 5 egg(s)
  • 3/4 cup, plus 1 tablespoon sugar, divided
  • 1/2 tsp almond extract
  • 2 1/3 cups almond meal
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 can (20 oz) DOLE® Crushed Pineapple, drained, reserve juice
  • 1 can (8 oz) DOLE® Crushed Pineapple
  • 1 tsp cornstarch
  • 1 tbsp orange liqueur (optional)


Step 1
Preheat oven to 375°F. Spray 9 to 10-inch springform pan with cooking spray and line bottom with parchment or wax paper.
Step 2
Combine eggs, 1/4 cup reserved pineapple juice, sugar, and almond extract in large bowl. Mix with hand mixer for two minutes.
Step 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.
Step 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.
Step 5
Combine undrained pineapple, sugar, cornstarch, and orange liqueur in medium saucepan. Bring to boil, stirring occasionally until sauce thickens.
Step 6
Remove springform ring and spread topping on top of cake. Garnish with sliced almonds, if desired.