April 17, 2019


The Topping:

3 tsp Nuttelex

3/4 cup brown sugar

6-7 slices canned pineapple

6-7 glacé cherries

The Cake

greased cake tin, round approx. 20 cm

1 1/4 cups plain flour

2 tsp baking powder

80 g Nuttelex

1/2 cup caster sugar

2 eggs, beaten or egg replacer

1/2 cup pineapple juice


1Melt Nuttelex in cake pan then sprinkle with brown sugar. Next place the either whole or halved pineapple slices in a pattern on the buttery/sugar mixture and then add the glacé cherries to your design. (This will be the top of your cake so try and make it balanced utilising the whole tin)

2Next, sift flour and baking powder and set aside.

3Then in a separate bowl, cream the Nuttelex and caster sugar. Then add eggs, mixing well.

4Now add flour and juice alternately to the buttery/sugar egg mix, and stir thoroughly.

5Pour the mixture over pineapple in cake pan.

6Bake at 190°C for 45 minutes.

7Let site for 10 minutes before turning onto a plate. Serve with your fave cream or ice cream.