INGREDIENTS
For the Cake Layers
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
½ cup sour cream
¾ cup crushed pineapple (drained)
1 tsp vanilla extract
For the Pineapple Cream Filling
1½ cups heavy cream
3 tbsp powdered sugar
½ tsp vanilla extract
1 cup pineapple puree or finely blended pineapple
For the Crumble Base
1 cup crushed graham crackers or digestive biscuits
¼ cup melted butter
1 tbsp brown sugar
For Garnish
Pineapple chunks or slices
Crumbled cake pieces or yellow sprinkles
Optional: mint sprigs or herbs
INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time. Mix in sour cream, crushed pineapple, and vanilla.
4. Gradually add dry ingredients to wet mixture. Do not overmix. Divide evenly into prepared pans and bake for 20–25 minutes. Let cool completely.
5. For the filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in pineapple puree. Chill until ready to use.
6. Combine crushed graham crackers, melted butter, and brown sugar. Press mixture onto bottom edge of a cake board or use as a crumb coat base layer.
7. Layer the cake: cake layer → pineapple cream → repeat. Lightly frost the outside for a semi-naked look.
8. Top with pineapple chunks, crumbled cake, and optional mint or edible leaves for a tropical finish.
9. Chill for 1 hour before slicing for best texture.