Pineapple Cherry Cake

    45 minutes

    This is sort of a cobbler and sort of a pineapple upside down cake. In any case the cake is moist and the flavour is deliciously sweet!

    101 people made this

    Serves: 10 

    • 125g butter
    • 1 cup (125g) self-raising flour
    • 1 cup (220g) white sugar
    • 1 cup (250ml) milk
    • 1 (425g) tin pineapple pieces, drained
    • 1/2 cup (90g) brown sugar
    • 125g maraschino cherries, halved

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. In a 20x30cm baking dish, melt the butter in the oven.
    2. In a medium bowl, stir together flour, white sugar and milk until smooth. Pour batter into the prepared dish.
    3. In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries.
    4. Bake 30 minutes in the preheated oven, until golden.

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    Reviews and Ratings
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    Reviews in English (85)


    I have made this recipes four times now. The first time I followed the recipe and used 1/2 cup butter, it came out very good, it just had a stronger buttely flavor. The second time I reduced the butter to 1/4 cup and added more pineapple, it was delicious! The third time I used peaches instead of pineapple and it was great also. And the fourth time I used apples and added some spices, it tasted even better!  -  15 Oct 2007  (Review from Allrecipes USA and Canada)


    This was great! I was alittle worried at first when it was so thin and you just mixed everything together but it was so good. It was the first time I attempted something like this. It was so easy and really wonderful. I added mine over ice cream. YYUUMMMYY  -  16 Jul 2002  (Review from Allrecipes USA and Canada)


    This may be a good starter recipe for a pineapple cake/cobbler hybrid dessert as the texture and consistency was nice. Yet as is, I can't rate it any higher. The flavor is only intense butter and sweetness. I even followed other users' good suggestions and used half the amount of butter and extra pineapple. If I try it again, I would double or more the pineapple, add vanilla flavoring, cinnamon and maybe even a touch of cloves. Substitution for self-rising flour: If you don't have it you can just use regular flour and add 1 & 1/2 tsp baking soda and 1/2 tsp salt to regular flour.  -  11 Feb 2009  (Review from Allrecipes USA and Canada)