INGREDIENTS

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Imperial

METHOD

  1. Preheat oven to 180°C
  2. Grease a 23cm cake tin generously with butter and sprinkle over the 3 Tbsps. sugar.
  3. Drain the pineapple rings and lay in a circular pattern on the bottom of the cake tin.
  4. Place the cherries in the middle of each pineapple ring and in the gaps in between the rings.
  5. Beat oil, milk and eggs together in a bowl.
  6. Add the SASKO Quick Treats mix and mix well to give you a thick and smooth cake batter.
  7. Carefully pour the cake batter over the pineapple rings and smooth out evenly.
  8. Bake for 40-45mins: check done-ness by inserting a knife or skewer into the centre of the cake – if it comes out clean the cake is done.

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