Double Decker Pineapple Cake

    (3)
    40 minutes

    A delicious double decker sponge cake that is separated with a layer of cherry jam and topped with rings of juicy pineapple and glace cherries.


    1 person made this

    Ingredients
    Serves: 8 

    • 60g butter
    • 2 tablespoons caster sugar
    • 1 small tin (225g) sliced pineapple
    • glace cherries
    • 110g butter
    • 110g soft brown sugar
    • 110g self-raising flour
    • 1 teaspoon baking powder
    • 1 teaspoon mixed spice
    • 2 eggs, beaten
    • 1/2 cup cherry jam

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Grease two cake tins.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    1

    my kids love this cake it is very moist and is good as dessert or just for snack  -  28 Oct 2010  (Review from Allrecipes UK & Ireland)

    by
    0

    Tried this recipe and it turned out amazingly, only problem is The had to double the mixture for it to be enough but other than that it's perfect. I sandwiched the sponges with a homemade pina colada cream and it worked.  -  18 Sep 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    I made this for dessert tonight. Its very sweet but very nice  -  18 Aug 2015  (Review from Allrecipes UK & Ireland)

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