50g butter

100g brown sugar

5 pineapple rings (tinned) drained

about 10 maraschino cherries, stoned


225g butter

300g sugar

4 eggs

300g s r flour

150ml milk

100ml pineapple juice from the tin

5g vanilla paste

cheese cake bit

225g full fat cream cheese

150g sugar

3 eggs

50g sour cream

10ml vanilla paste


1. Pineapple base - Beat the butter and sugar together. Spread over a 20cm spring form

2. Lay the pineapple on top, put cherries in the centre of each ring and between each ring

3. Make the cake by beating the butter and sugar, then add the eggs

4. Now the flour and liquids

5. Spoon half on top of the pineapple and put the other half into a greased 20cm cake tin.

6. Bake the spring form tin cake mix for 40 minutes.

7. Then Bake the sandwich tin cake mix for approx. 25-30mins until cooked

8. Cool

9. For the cheese cake, beat it all together and spoon onto the pineapple based cake

10. bake at 180c for about 1 hour. Cool again

11. now put the plain cake on top of the cheesecake

12. turn out ‘upside down’ onto a plate and serve with cream and more fruit