There’s something so delightful about a cake that not only satisfies your sweet tooth but also evokes the warm spirit of home. The Pineapple Cream Cheese Cake is one of those recipes that whispers of lazy summer afternoons and family gatherings, reminding us of sweet moments shared. It’s like a bite of sunshine, bringing joy straight from the heart of your kitchen.
Why make this recipe
This Pineapple Cream Cheese Cake is a cherished family favorite, blending the rich creaminess of cream cheese with the tropical sweetness of pineapple. It’s perfect for birthdays, family reunions, or just a simple Sunday gathering. Each slice carries with it a sense of nostalgia that wraps you in a cozy embrace, making it hard to resist another piece.
How to make Pineapple Cream Cheese Cake
Ingredients:
- 450g double unfilled rectangular sponge cakes
- 450g can pineapple slices in syrup
- 500g cream cheese, chopped, at room temperature
- 85g pineapple jelly crystals
- 300ml thickened cream, whipped
- 6 butternut snap cookies, finely crushed
Directions:
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First, my dear friend, we need to prepare the cakes. Carefully remove the sponge cakes from their plastic container, but be sure to save that container for later! Line it with baking paper, letting the paper hang over the long sides. Next, with a steady hand, cut each sponge cake in half horizontally into two even layers. You’ll only need three layers for this delightful creation, so go ahead and freeze the leftover layer for another sweet occasion.
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Now, let’s dive into the fruity goodness! Drain your pineapple slices, but don’t throw away that syrup! We’ll be needing it. Chop up four of those luscious pineapple slices and set the rest aside in the fridge for now.
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In a large bowl, grab your trusty electric beaters and whip up that cream cheese until it’s smooth and dreamy—about five minutes should do the trick. Next, sprinkle in those jelly crystals and pour in about 60ml of the reserved pineapple syrup. Beat it all together for another two minutes until its beautifully combined. Gently fold the chopped pineapple into the mixture with love.
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It’s time to assemble this beauty! Place your first sponge layer into the prepared container and drizzle it with half of the remaining syrup. Spread half of that luscious cream cheese mixture on top, letting it spread out like a warm hug. Place another sponge layer on top, repeat the syrup magic, and top it off with the rest of the cream cheese mixture. Finally, cap it with the last sponge layer, giving it a gentle press to secure all that sweet goodness. Cover it all with plastic wrap and let it chill in the fridge for at least an hour.
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Once your cake is set and ready to shine, take a knife and run it along the sides to loosen it. With a gentle tug on the baking paper, lift your lovely creation out or invert it onto a serving plate. If you’re feeling extra fancy, smooth the sides with a flat-bladed knife for that perfect finish.
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With your whipped cream ready, grab a piping bag and pipe delightful rosettes over the top of the cake. You can cut the reserved pineapple slices in half and slice them into smaller pieces to sprinkle joyfully between those rosettes. To finish off, sprinkle the crushed butternut snap cookies, adding a touch of delight.
How to serve Pineapple Cream Cheese Cake
This cake is wonderful on its own, but if you want to make it more special, serve it with a dollop of extra whipped cream on the side. A little extra pineapple on top never hurt anyone either! It’s perfect for sharing, so gather your loved ones and enjoy slices of happiness together.
How to store Pineapple Cream Cheese Cake
Keep any leftover cake covered in the fridge. It should stay fresh for about three days. However, I doubt it will last that long around good company!
Tips to make Pineapple Cream Cheese Cake
- Allow your cream cheese to sit out at room temperature for a bit; this will make it much easier to blend smoothly.
- If you love coconut, try adding shredded coconut to the cream cheese mixture for a tropical twist!
- Don’t hesitate to play with the pineapple – fresh pineapple works beautifully, too!
Variations
Consider using different fruits, like peaches or strawberries, for a refreshing change in flavor. You could also swap the butternut snap cookies for crushed graham crackers for a different texture.
FAQs
1. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day after chilling overnight. Just be sure to cover it well!
2. What can I use instead of butternut snap cookies?
Graham crackers, digestive biscuits, or even crushed vanilla wafers would be delightful substitutes.
3. Is this cake suitable for freezing?
Yes! You can freeze the layered cake (without whipped cream) for up to a month. Just wrap it tightly in plastic before freezing.
As you savor your first slice of Pineapple Cream Cheese Cake, I hope you feel that delightful warmth, all wrapped up in memories and love. There’s something magical about sharing a bite of joy, isn’t there? So gather your family, share stories, and create new memories around this cozy, heartwarming cake. Happy baking!
Pineapple Cream Cheese Cake
Ingredients
Method
- Remove the sponge cakes from the plastic container and line the container with baking paper, hanging it over the long sides.
- Cut each sponge cake in half horizontally into two even layers. Save one layer for another use.
- Drain the pineapple slices and chop four, setting the rest aside in the fridge.
- In a large bowl, whip the cream cheese with electric beaters until smooth, about five minutes.
- Sprinkle in the jelly crystals and pour in 60ml of the reserved pineapple syrup. Beat for another two minutes until combined.
- Gently fold the chopped pineapple into the mixture.
- Place the first sponge layer in the prepared container and drizzle with half of the remaining syrup.
- Spread half of the cream cheese mixture on top.
- Repeat with another sponge layer, syrup, and the rest of the cream cheese mixture.
- Top with the last sponge layer and gently press to secure.
- Cover with plastic wrap and chill in the fridge for at least one hour.
- Run a knife along the sides to loosen the cake, then lift it out using the baking paper.
- Pipe whipped cream rosettes on top and use the reserved pineapple slices and crushed cookies for garnish.