Pineapple Jelly Slice – A Simple Sweet to Treasure

This Pineapple Jelly Slice is a treasured recipe that has been passed down through generations in my family. It comes from my wonderful Grandmother, who everyone lovingly calls Nanna Darling. She has always been the heart of our kitchen, inspiring us with her warmth, wisdom, and of course, her delicious baking.

Many of my happiest memories are tied to afternoons spent in her home, watching her create classic desserts from simple ingredients. This slice is one of those favourites, light, creamy, and full of tropical pineapple flavour on top of a golden buttery base. It is the kind of sweet that never goes out of style and is perfect for sharing at morning teas or bringing along to family gatherings.

Nanna Darling is well known for her Caramel Tart, which you can also find on our website, but for me this jelly slice will always hold a special place. It is easy to prepare, beautifully nostalgic, and has just the right balance of sweet and tangy that keeps everyone coming back for seconds.

Pineapple Jelly Slice

Recipe by Stay at Home Mum

0.0 from 0 votes

A retro Aussie slice with a baked buttery base and a creamy pineapple jelly topping – perfect for afternoon tea or parties.

Course: DessertsCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

12

slices

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Base

• 150 g self-raising flour (approx. 1 cup)

• 2 tbsp caster sugar

• 60 g butter, softened

• 1 tbsp milk

• 1 egg

• 1 pinch salt

• Topping

• 1 packet (85g) pineapple jelly crystals (Aeroplane)

• 250 ml boiling water (1 cup)

• 2 tsp gelatine powder, dissolved in 2 tbsp cold water

• 1 tin (400 g) crushed pineapple, drained slightly

• 250 ml sweetened condensed milk (1 cup)

Directions

• Preheat oven to 180 °C and line a 20 × 30 cm slice tin with baking paper.
• Mix flour, sugar, butter, milk, egg, and salt in a bowl until smooth.
• Press mixture evenly into the prepared tin.
• Bake for 12–15 minutes or until lightly golden. Remove and cool completely in the tin.
• Dissolve jelly crystals in boiling water, stirring until smooth.
• Stir in the bloomed gelatine until fully dissolved.
• Add drained crushed pineapple and condensed milk. Mix well to combine.
• Pour topping over the cooled base, smoothing the surface.
• Refrigerate for at least 2 hours or until firm.
• Cut into 12 squares to serve.

Notes

• Drain pineapple lightly – too much juice may prevent the topping from setting.
• Use a hot knife (dipped in warm water) for neat slices.
• Swap pineapple jelly for mango or lemon jelly for variation.
• Keeps up to 4 days in the fridge, stored covered.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

See Full Bio