Lolly cake with a pineapple twist

Dole is taking a classic twist on Kiwi lolly cake by using fresh pineapple and Pineapple Lumps!

Even better, you can recreate this Not-so-classic lolly cake with fresh Dole pineapple as part of Dole’s Kitchen Challenge and be in to WIN*!

WIN! The final round of the Dole Kitchen Challenge is here. We have three $100 supermarket gift cards and a $1,000 grand…

Posted by Dole New Zealand on Thursday, 28 May 2020

All you need to do is recreate the below recipe, take a photo, and share by posting in the comments of the above Facebook post or to your personal Instagram account with the hashtag #DoleKitchenChallenge.

You will then go in the draw to win one of three $100 supermarket gift cards, as well as a chance to win the grand prize of a $1,000 supermarket gift card at the end of the challenge.

The challenge ends Monday 8 June at 5pm and the grand final winner will be announced on 12 June.


Ready in: 15 minutes plus setting time.

Makes: approx. 20 slices


200g condensed milk

125g butter

300g malt biscuits, crushed

1/2 cup dessicated coconut, plus extra for rolling

150g fresh Dole pineapple, finely diced

140g pineapple lumps


  1. Place condensed milk and butter in a saucepan over low heat. Stir until melted and combined.
  2. Place crushed malt biscuits and coconut in a bowl, pour over the wet mix and stir until the mix comes together in a sticky ball. Allow to cool slightly before adding the diced pineapple and pineapple lumps. Mix again until well combined.
  3. Lay a piece of plastic wrap (about 50cm long)on a clean surface and spread the cake mix along the centre of it. Shape the mix into a rough log about 30cm long, then roll it inside the plastic wrap until it is a uniform cylindrical shape. Roll the lolly cake in a little extra dessicated coconut, completely wrap and refrigerate until set.
  4. When set, slice and serve.
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