Preheat oven to 200 degrees C. Grease two cake tins.
Melt the 60g of butter and stir in the 2 tablespoons of caster sugar. Pour this mixture into one of the cake tins and carefully arrange the pineapples and glace cherries into the tin.
For the cake mix, cream together the 110g of butter and 110g of sugar in a large mixing bowl until light and fluffy. Sift together the flour, baking powder and mixed spice. Gradually add this to the butter and sugar mixture until well combined. Then slowly add the beaten eggs until the whole mixture becomes smooth.
Carefully spoon half the cake mixture on top of the pineapple lined tin and the other half of the cake mixture into the second tin. Place both tins into oven and bake for 20 minutes or until a skewer comes out clean when inserted into the cakes.
Once cooked leave to cool on a wire rack. Once both cakes have cooled slowly tip them out and place them on a clean dry surface. Spread the jam onto the plain half of the cake and carefully place the second half (with the pineapple topping) on top. Serve.