• 6servings
  • 40minutes
  • 407calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D

Ingredients Jump to Instructions ↓


  2. 50g softened butter

  3. 50g light soft brown sugar

  4. 7 pineapples rings in syrup, drained and syrup

  5. glace cherry

  6. 100g softened butter

  7. 100g golden caster sugar

  8. 100g self-raising flour

  9. 1 tsp baking powder

  10. 1 tsp vanilla extract

  11. 2 eggs

Instructions Jump to Ingredients ↑

  1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

  2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

  3. Like this?

  4. Try your hand at some of our other afternoon treats, Raspberry bakewell cake or Lemon drizzle cake .


Send feedback