Cold Pineapple Cake: A Refreshing Tropical Delight
🛒 What You’ll Need
- 2 cups Graham cracker crumbs 🍪
- ½ cup Unsalted butter, melted 🧈
- 2 (8 oz) blocks Cream cheese, softened 🧀
- 1 cup Powdered sugar ☁️
- 1 can (20 oz) Crushed pineapple, very well drained (save the juice for a drink!) 🍍🥤
- 1 tsp Vanilla extract 🍦
- 2 cups Whipped topping (like Cool Whip) or freshly whipped cream ☁️👑
- For Garnish: Pineapple wedges and extra whipped cream 🍍✨
👩🍳 Instructions
- The Perfect Crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan or a 9×13 baking dish. Chill in the freezer for 10 minutes to set. 🍪🧈📏
- Creamy Base: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. 🧀☁️🌪️
- Tropical Twist: Fold in the vanilla extract and that perfectly drained crushed pineapple. 🍦🍍🤝
- Make it Airy: Gently fold in the whipped topping until the mixture is light and uniform. ☁️🌀🤤
- Layer it Up: Spread the pineapple cream mixture evenly over the chilled graham cracker crust. Smooth the top with a spatula. 🥄💎
- The Big Chill: Cover and refrigerate for at least 4–6 hours (overnight is even better!) to let it set into a perfect sliceable consistency. ⏲️❄️🎯
- Final Flourish: Before serving, garnish with beautiful swirls of whipped cream and fresh pineapple wedges as seen in the photo! 🍍👑✨
🔥 Pro Tips:
- The “Dry” Secret: Make sure you squeeze every bit of juice out of your crushed pineapple! If it’s too wet, your cake won’t set properly and might get soggy. 🍍🛡️💎
- Toasted Topping: For an extra layer of flavor, sprinkle some toasted coconut flakes over the top before serving! 🥥🔥✨🎯
