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Pineapple Cream Cheese Cake

A delightful cake that brings the tropics to your table with layers of cream cheese and pineapple, perfect for any gathering.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 450 g double unfilled rectangular sponge cakes
Pineapple Ingredients
  • 450 g can pineapple slices in syrup Save syrup for later
  • 60 ml reserved pineapple syrup Used for drizzling
Cream Cheese Mixture
  • 500 g cream cheese, chopped, at room temperature Ensure it's at room temperature for easy mixing
  • 85 g pineapple jelly crystals
  • 300 ml thickened cream, whipped To be piped on top
Decoration
  • 6 pieces butternut snap cookies, finely crushed Used for garnish

Method
 

Preparation
  1. Remove sponge cakes from the container and line it with baking paper.
  2. Cut each sponge cake in half horizontally to create layers. Save one layer for a snack.
  3. Drain and chop four slices of pineapple, reserving the syrup; refrigerate the remaining pineapple.
Mixing Cream Cheese
  1. Beat cream cheese for about five minutes until smooth.
  2. Add jelly crystals and 60ml of reserved pineapple syrup, beating for another two minutes.
  3. Fold in the chopped pineapple.
Assembly
  1. Place one sponge layer in the prepared container and drizzle with half of the syrup.
  2. Spread half of the cream cheese mixture on top, add another sponge layer, and repeat with the remaining syrup and mixture.
  3. Top with the last sponge layer, press down, cover with plastic wrap, and chill for at least an hour.
Finishing Touches
  1. Loosen the sides of the cake with a knife and invert it onto a serving plate.
  2. Pipe whipped cream on top and garnish with halved pineapple slices and crushed cookies.

Notes

Consider using graham cracker crumble if butternut snap cookies are unavailable. For a tropical twist, add toasted coconut flakes.