Pineapple Cake

Prep Time: 1hr
Refrigerate Time: 4hrs
Total Time: 5hrs
Yield: 6-8 Servings

Ingredients

1 Vanilla Cake or Sponge Cake (9*5 inch Rectangular Cake)
1 Tin or 439 Grams Pineapple Chunks

For Whipped Cream Frosting

1 1/2 Cup Heavy Whipping Cream, cold (you can also use heavy cream)
1/3 Cup Powdered Sugar

Directions

• Place vanilla cake or sponge cake in a plate & cut into two equal halves. Slice each half into 2 separate layers i.e. total 4 cake layers & keep aside.
• Drain pineaaple chunks, reserving 3/4th cup of juice & keep aside. 

For Whipped Cream Frosting

• In a large bowl, beat the heavy whipping cream, powdered sugar with a hand mixer on high speed until it forms soft peaks & keep aside. 

• Transfer 1/2 cup of whipped cream frosting to a pastry bag with a large flower tip (i filled zip lock bag with frosting & using scissors made a cut at the tip when ready to use) & refrigerate until ready to use.

For Assembling Pineapple Cake

• Place 3 slices of cake on a plate & brush 2-3 tablespoons of reserved pineapple syrup on each slice. Cover top of each slice with thick layer of whipped cream frosting & top with 1/3 cup of pineapple chunks (reserving few for decoration).

• Place each layer of frosted cake on top of each other & finally cover with fourth cake layer (no need to soak this layer in sugar syrup). 

• Frost the cake on sides & top. Pipe rounds of frosting using pastry bag at the center of the cake (you can also pipe rounds of frosting using pastry bag around the top of the cake). Place few pineapple chunks around corners & in the center.

• Refrigerate cake for 4 hours or overnight before serving.

Note: Stays fresh for 4 days when refrigerated.