Anybody here like cake?
Hands up?
Yes, me too. And this particular cake is a bit of a sweet-toothed 80s bright coloured throwback, to a time when exotic fruit in a tin was the highlight of the week.
Making this seems a long time ago now, as it's two weeks since I last ate.
(Not strictly true, but I am sticking to the diet pretty well and cake is not currently happening).
This cake is the perfect comfort food for a winter's evening. Enjoy with custard.
Ingredients
Method
- Preheat over to 180 degrees Celsius.
- Tip the melted butter into a 24cm round cake tin, brushing it up the sides to grease. (If you're using a loose bottomed tin, like me, be aware that it will ooze out in cooking).
- Sprinkle brown sugar over the butter and then arrange the pineapple rings over the base of the tin. I popped glace cherries in the centre of each one for a really vivid pop of colour.
- Mix the cream cheese, butter and sugar with an electric mixer until light and fluffy.
- Add the orange rind and juice, 2 tbsp of pineapple juice, eggs and flour. Mix well until smooth.
- Spoon the mix into the prepared tin over the pineapples.
- Put the cake into the oven for 40-50 minutes until a skewer comes out clean.
- Leave to cool for 10 minutes and then turn out carefully onto a wire cooling rack.
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Endangered animals masks made with Beaver Scouts |
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I really don't know the purpose of the cardboard fort or the Harry Potter x Victorian costume - sometimes it's best not to ask. |
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Charlie's tin can tealight candle holders that he made with Scouts. |
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Charlie's pelican, penguin, cat mash-up that he did for an Art lesson. |