Pineapple roll

Pineapple Roll

Pineapple roll is a classic festive recipe almost everyone will recognise (if you’re old enough!). Originally published in Modern Gelatine Cookery, 1970 – 1974


440gm or 14 1/2 oz Tinned pineapple

1 pkt of lime gelatine

Glace cherries


Remove the lid from your tin of pineapple.

Pour the juice into a cup.

Make it up to 3/4 of liquid with some water.

Pour it into a saucepan and heat on the stove until it’s hot enough to add the gelatine.

Add the gelatine and stir until it’s dissolved.

Pour it into the can.

Put some glace cherries down the centre of the pineapple rings.

Set in the frigde overnight.

Put a plate over the top of the can and flip it upside down.

To remove, cut the bottom off the can and gently push the pineapple roll out.

Slice and serve.

Pineapple upside down cake

Pineapple Upside Down Cake

Pineapple Upside Down Cake is one of several family Christmas favourites. Using my mother-in-law’s Quick Mix Cake you can make this spectacular cake with only a couple of extra ingredients.


1 batch of quick mix cake batter

Pineapple rings

Glace cherries

1 1/2 teaspoons of butter or dairy free margarine

1/2 cup of brown sugar


Preheat your oven to 190 degrees C or 375 degrees F

Grease and flour a 20 cm or 8″ cake tin.

Mix the brown sugar and butter together.

Spread evenly over the bottom of the cake tin.

Drain the pineapple rings and place on top of the sugar/butter mix in a nice design.

Put a glace cherry in the centre of each pineapple ring, and anywhere else they look pretty.

Carefully pour the cake batter on top.

Bake for 30 – 45 minutes or until the cake springs back when gently poked in the centre.

Turn onto a plate and serve!