Description
A delightful dessert that brings tropical flavors with creamy layers of pineapple and filling, perfect for summer gatherings.
Ingredients
Scale
- 1 3/4 cups vanilla wafer crumbs
- 6 Tablespoons unsalted butter (melted)
- 16 oz. cream cheese (room temperature)
- 1 cup powdered sugar
- 1 cup pineapple Greek yogurt (room temperature)
- 5 teaspoons unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups heavy cream (chilled)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 (20 oz.) can pineapple rings
- 1 (30 oz.) can pineapple rings
- Maraschino cherries (for garnish)
Instructions
- Prepare the Springform Pan: Place the ring from a 9 x 3-inch springform pan on a plate and set aside.
- Make the Crust: In a bowl, stir together the vanilla wafer crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan. Arrange pineapple rings vertically around the inside of the pan, pressing them gently into the crust. Place the pan in the fridge while you make the filling.
- Bloom the Gelatin: In a small saucepan, combine 1/2 cup cold water and gelatin. Let it sit for 5 minutes to bloom.
- Whip the Cream: In a large bowl, beat the heavy cream until soft peaks form. Add vanilla extract and 1/2 cup powdered sugar; mix to combine and set aside.
- Melt the Gelatin: Over low heat, melt the bloomed gelatin until completely dissolved, then set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup powdered sugar until smooth. Add pineapple Greek yogurt and melted gelatin, mixing until well combined. Gently fold in the whipped cream and chopped pineapple pieces (from 7 pineapple rings).
- Assemble the Cake: Spread the mixture over the crust, filling in all gaps around the pineapple rings. Smooth the top and arrange the remaining pineapple rings on top.
- Chill the Cake: Refrigerate the cake for a few hours or overnight to set completely.
- Remove the Springform Pan: Leave the cake on the counter for 10-15 minutes before removing the springform ring. Run a thin knife under hot water and gently circle around the cake to separate it from the pan. Unlock the ring and lift it off carefully.
- Garnish and Serve: Top with maraschino cherries for a festive touch, if desired. Enjoy your refreshing No Bake Pineapple Cake!
Notes
Ensure cream cheese is at room temperature for easy mixing. Can switch fruit for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: no bake cake, pineapple dessert, tropical cake, summer dessert