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Pineapple Cream Cheese Cake

A delightful cake blending rich cream cheese with the tropical sweetness of pineapple, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Base
  • 450 g double unfilled rectangular sponge cakes Three layers are needed; freeze any leftover layer.
Filling and Toppings
  • 450 g can pineapple slices in syrup Drain but reserve the syrup.
  • 500 g cream cheese, chopped, at room temperature Let it sit out to soften for easy mixing.
  • 85 g pineapple jelly crystals
  • 300 ml thickened cream, whipped For topping.
  • 6 pieces butternut snap cookies, finely crushed For garnish.

Method
 

Preparation
  1. Remove the sponge cakes from the plastic container and line the container with baking paper, hanging it over the long sides.
  2. Cut each sponge cake in half horizontally into two even layers. Save one layer for another use.
  3. Drain the pineapple slices and chop four, setting the rest aside in the fridge.
Mixing Filling
  1. In a large bowl, whip the cream cheese with electric beaters until smooth, about five minutes.
  2. Sprinkle in the jelly crystals and pour in 60ml of the reserved pineapple syrup. Beat for another two minutes until combined.
  3. Gently fold the chopped pineapple into the mixture.
Assembling the Cake
  1. Place the first sponge layer in the prepared container and drizzle with half of the remaining syrup.
  2. Spread half of the cream cheese mixture on top.
  3. Repeat with another sponge layer, syrup, and the rest of the cream cheese mixture.
  4. Top with the last sponge layer and gently press to secure.
  5. Cover with plastic wrap and chill in the fridge for at least one hour.
Finishing Touches
  1. Run a knife along the sides to loosen the cake, then lift it out using the baking paper.
  2. Pipe whipped cream rosettes on top and use the reserved pineapple slices and crushed cookies for garnish.

Notes

Serve with extra whipped cream and pineapple on the side. Store any leftovers covered in the fridge for up to three days.