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!

Fruit sorbet

Quick Fruit Sorbet

Sorry but I’ve forgotten where I read the recipe, I just know I was looking through the Australian newspaper archives at the time and it was from the 40’s :P


1 tin of fruit in natural juice or

Freshly poached fruit or

Homemade fruit preserves


Blend the fruit thoroughly in a blender.

Put in a covered container and freeze until partially frozen or freeze in a ice-cream machine.

Serve as it is, with fresh fruit or ice-cream!