Pineapple cream cake

Aunt Joy’s

Pineapple cream cake


  • 7oz Icing sugar
  • 4oz butter
  • 2 eggs, well beaten
  • 8oz crushed digestive or shortbread biscuits
  • med size can of pineapple pieces, drained
  • ½ pint double cream


Cream together the butter and sugar and gradually add the beaten eggs.

Add the crushed biscuits, reserving a handful for the topping. Pour the mixture into a loose bottom sponge tin.

For the topping, whip the cream and add most of the well drained pineapple pieces and mix together. Pour onto the mixture in the tin. Refrigerate overnight.

Before eating, place the remainder of the pineapple pieces and sprinkle on the rest of the crumbs.

Serve in a sundae dish and enjoy!

Photos coming soon………..

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