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White Chocolate Pineapple Cake

A moist and fluffy white chocolate pineapple cake with layers of almond biscuit, pineapple jelly, and white chocolate cream cheese frosting.

  • Total Time: 2 hours 45 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1/4 cup (55g) butter, chilled, cut into small pieces
  • 1/2 cup (50g) ground almonds
  • 1 tbsp (15g) sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 tsp (1g) salt
  • 1 tbsp (15ml) ice cold water
  • 9 oz (240g) canned pineapple pulp
  • 1/4 cup (60ml) canned pineapple juice
  • 1 tbsp (10g) gelatin powder
  • 1/4 cup (60ml) pineapple juice, for dissolving gelatin
  • Yellow food coloring, optional
  • 6 oz (180g) white chocolate, small pieces
  • 1/4 cup (60g) whipping cream
  • 13 oz (360g) cream cheese, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 2 cups (480g) whipping cream (35% fat), chilled

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. For the almond biscuit: In a bowl, mix butter, ground almonds, sugar, flour, salt, and water until a dough forms. Press into the bottom of the pan and bake for 15 minutes. Let cool.
  3. For the pineapple jelly: Dissolve gelatin in 1/4 cup pineapple juice. Mix with pineapple pulp and juice, add food coloring if desired. Pour over cooled biscuit and chill until set.
  4. For the white chocolate cream cheese frosting: Melt white chocolate with whipping cream over a double boiler. Let cool. Beat cream cheese until smooth, add powdered sugar and vanilla. Mix in melted chocolate. Whip whipping cream to stiff peaks and fold into cream cheese mixture.
  5. Assemble the cake: Divide a yellow sponge cake into three layers. Place the first layer on the biscuit, soak with pineapple juice, spread with frosting, add pineapple jelly, repeat layers. Top with final cake layer and frost the sides and top.
  6. Chill the assembled cake for at least 2 hours before serving.

Notes

Use canned pineapple for consistent moisture. Chill the cake thoroughly for best texture. Substitute almond flour with regular flour if needed.

  • Author: Dorothy Miller
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 24
  • Sodium: 220
  • Fat: 28
  • Saturated Fat: 16
  • Unsaturated Fat: 10
  • Trans Fat: 1
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 85