Pineapple Cream Cake (No Bake!)

Pineapple Cream Cake

Pineapple Cream Cake (No Bake!)

Prep: 20mins. Refrigerate: 3hrs. Serves: 6 -8


For the base:

  • 100g of digestive biscuits or graham crackers
  • 100g chocolate Oreo cookies* (8 cookies)
  • 100g of Butter

For the filling:

  • 400g Can of Sweetened Condensed Milk
  • 1/2 Cup of Lemon Juice (125ml)
  • 400g Can of Crushed Pineapple
  • 300ml of Whipping Cream
  • 1tbsp. of gelatin mixed in 50ml of warm water** (optional)
  • Yellow food coloring (optional)


Prepare the base:

  1. Grease an 8” baking tin with butter and apply parchment paper.
  2. Crush the biscuits in a bowl & add melted butter and mix.
  3. Layer the mixture on the base of the baking tin and keep aside.20160728_14541320160728_150230

Prepare the Filling:

  1. In a bowl, mix condensed milk and lemon juice
  2. Add the crushed pineapples, gelatin and mix well
  3. In a stand mixer with whisk attachment, whip in the cream and add 1 or 2 drops of yellow food coloring. Whip until stiff peaks are formed.
  4. Add the whipped cream to the pineapple mixture.
  5. Layer evenly in the baking tin & set in the refrigerator for 3hours. Enjoy!20160728_154102IMG-20160728-WA0045


  • *You can use 200gms of digestive, if you don’t have Oreo biscuits; I used Oreo as I was out of digestive.
  • **You can skip gelatin; let the cake set in the refrigerator overnight.

Get the Printable version here!

Pineapple Cream Cake Recipe Card.jpg



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