Introduction
This creamy pineapple layer cake combines a soft sponge cake, juicy pineapple pieces, a smooth pineapple cream filling, and fluffy whipped cream. The buttery biscuit base adds a delicious crunch, while fresh pineapple and mint give the dessert a bright tropical finish.
Ingredients
For the biscuit base
200 g digestive biscuits or graham crackers
80 g unsalted butter, melted
2 tablespoons sugar
For the sponge cake
4 large eggs
120 g granulated sugar
120 g all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons milk
For the pineapple filling
300 g pineapple chunks, finely chopped
250 g cream cheese
200 ml heavy whipping cream
80 g powdered sugar
1 teaspoon vanilla extract
100 g pineapple juice
1 tablespoon cornstarch
2 tablespoons cold water
For the topping
250 ml heavy whipping cream
40 g powdered sugar
1 teaspoon vanilla extract
Pineapple slices or wedges
Fresh mint leaves
A little finely grated lime zest
Instructions
- Prepare the biscuit base
Crush the biscuits into fine crumbs.
Mix the crumbs with melted butter and sugar until evenly combined.
Press the mixture firmly into the bottom of a lined 20 cm square cake pan.
Refrigerate for 20–30 minutes.
- Prepare the sponge
Preheat the oven to 175°C.
Beat the eggs, sugar, and vanilla for 5–7 minutes until pale, thick, and fluffy.
Sift together the flour and baking powder.
Gently fold the dry ingredients into the egg mixture.
Add the milk and mix gently until combined.
Pour the batter into the prepared pan and bake for approximately 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the sponge to cool completely.
- Prepare the pineapple filling
Place the chopped pineapple and pineapple juice in a saucepan.
Mix the cornstarch with cold water until smooth, then add it to the pineapple mixture.
Cook over medium heat, stirring constantly, until slightly thickened.
Remove from the heat and allow it to cool completely.
Beat the cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the cooled pineapple mixture.
- Assemble the cake
Place the cooled sponge over the chilled biscuit base.
Spread a generous layer of pineapple cream over the sponge.
Add another thin layer of pineapple pieces if desired.
Smooth the surface with a spatula.
Refrigerate for at least 4–6 hours, preferably overnight.
- Prepare the whipped cream topping
Whip the heavy cream with powdered sugar and vanilla until firm peaks form.
Transfer the whipped cream to a piping bag fitted with a star nozzle.
Pipe decorative swirls around the top of the cake.
- Decorate
Place pineapple wedges or small pineapple pieces on top.
Add fresh mint leaves.
Finish with a light sprinkle of finely grated lime zest.
- Serve
Carefully remove the cake from the pan and cut it into neat square portions.
Serve chilled for the best texture and flavor.
Preparation Time
40 minutes
Baking Time
18–22 minutes
Chilling Time
4–6 hours
Servings
9–12 pieces
Tips
Make sure the pineapple filling is completely cool before combining it with the whipped cream.
For a stronger pineapple flavor, replace some of the milk in the sponge with pineapple juice.
Drain fresh or canned pineapple well so excess liquid does not make the cake watery.
For clean slices, refrigerate the finished cake overnight and use a sharp knife.
Fresh pineapple can be used, but canned pineapple is convenient and gives a consistent texture.
Conclusion
This creamy pineapple layer cake is soft, refreshing, and beautifully tropical. The combination of buttery biscuit crust, fluffy sponge, creamy pineapple filling, and whipped cream makes every bite rich and satisfying while the fresh pineapple and mint add a refreshing finish.