Imagine digging into a warm, bubbling dessert filled with sweet cherries and tangy pineapple, all topped with a golden, ...

Whisk together flour, salt, baking soda and baking powder in a bowl. In a separate bowl combine vanilla extract, olive oil, 2 ...

Put in a sharp knife, and if it comes out clean, the cake is done. 7. When cool, sprinkle half the pineapple syrup on one, layer with whipped cream and the chopped pineapple. Cover with the other cake ...

Three of the rings can be eaten separately as you will just need six for the cake. Beat the butter and sugar for the pineapple layer until combined. Spread this at the base of the tin. Place the ...

Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the ...

On a serving base / plate , add a little frosting at the center. 2. Add the cake layer , apply half inch thick coat of whipping cream frosting and spread towards the edges evenly. 3. Add some chopped ...

1. Preheat the oven to 170C fan. 2. Grease, base and side line a 9” round cake tin. 3. Cream together the butter and sugar for the pineapple layer until soft and pale, then spread this in an ...

To make it, a technique not unlike that used to make a dump cake is employed: A scattering of crushed pineapple and sour cherries is strewn into a baking dish alongside melted butter, topped with ...

Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). In a bowl ...

Use a spatula to fold in the pineapple and raisin mixture ... Place the bottom cake layer on a serving platter. Use a knife or an angled spatula to ice the top with a very thick layer of icing ...