Heavenly Soft “Pancho” Cake with Cherries and Pineapple

Creating a dessert that not only tantalizes the taste buds but also leaves a lasting impression of warmth and indulgence can be the highlight of any dining experience. The “Pancho” cake, with its soft, melt-in-your-mouth texture and the delightful combination of cherries and pineapple, stands out as a quintessential treat for those special moments. Let’s dive into a reimagined recipe that retains the essence of this delectable dessert while offering a step-by-step guide to making it effortlessly at home.

Heavenly Soft “Pancho” Cake with Cherries and Pineapple


  • 1 large egg, at room temperature for a uniform mix
  • 4 tablespoons of all-purpose flour, finely sifted for a smooth batter
  • 4 tablespoons of granulated sugar, to sweeten your day
  • 3 tablespoons of milk, slightly warmed to blend easily
  • 3 tablespoons of vegetable oil, for a moist and tender crumb
  • 1/2 teaspoon of baking powder, for that perfect rise
  • A pinch of salt, to balance the sweetness
  • Optional: A dash of vanilla essence or your favorite flavorings to add that special touch
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Cherries and Pineapple Filling:

  • Cherries: Fresh or canned, pitted and halved, to add a burst of flavor
  • Pineapple: Fresh or canned, cut into small pieces, for a tropical twist


  1. Prep Work: Start by preheating your oven to 350°F (175°C) if you choose to bake. Alternatively, for a no-oven version, you can use a stovetop method with a pan or steamer.
  2. Make the Batter: In a medium bowl, whisk the egg and granulated sugar until the mixture is pale and fluffy. Incorporate the milk and vegetable oil, stirring until well combined. Sift in the all-purpose flour, baking powder, and a pinch of salt, folding the dry ingredients into the wet until you achieve a smooth batter. If desired, add vanilla essence or another flavoring to elevate the taste.
  3. Prepare the Fruits: If using canned fruits, drain the cherries and pineapple pieces thoroughly. For fresh fruits, ensure they’re pitted, peeled, and cut accordingly.
  4. Layering the Cake: In a greased baking pan or a suitable stovetop pan, pour half of the batter. Scatter a layer of cherries and pineapple pieces over it, then cover with the remaining batter. Top off with another layer of fruits for a visually appealing finish.
  5. Baking or Cooking: Bake in the oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean. For the stovetop method, cover the pan and cook on a very low heat for about the same amount of time, checking for doneness.
  6. Serving: Let the cake cool slightly before serving. This dessert is best enjoyed warm, with the fruits tender and bursting with flavors, complementing the soft, moist cake base.

This “Pancho” cake, replete with the lusciousness of cherries and pineapple, promises a dessert experience that’s both satisfying and memorable. Its ease of preparation ensures that anyone can recreate this masterpiece at home, making it a perfect addition to your repertoire of go-to desserts for all occasions.