No-Bake Pineapple Cream Cake Recipe

Indulge in the tropical flavors of this delightful no-bake pineapple cream cake. With its creamy texture and burst of tangy pineapple, it’s the perfect dessert for any occasion.


  • 1 (20 oz) can crushed pineapple, drained
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 (10 oz) package store-bought angel food cake or prepared sponge cake
  • Fresh pineapple slices and mint leaves for garnish (optional)


  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Fold in the drained crushed pineapple until evenly distributed throughout the mixture.
  6. Cut the angel food cake or sponge cake into bite-sized cubes.
  7. In a serving dish or trifle bowl, layer half of the cake cubes on the bottom.
  8. Spoon half of the pineapple cream mixture over the cake layer and spread it out evenly.
  9. Repeat the layers with the remaining cake cubes and pineapple cream mixture.
  10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.
  11. Before serving, garnish with fresh pineapple slices and mint leaves if desired.
  12. Slice and serve chilled. Enjoy the creamy, tropical goodness of this no-bake pineapple cream cake!

This recipe yields a deliciously light and refreshing dessert that’s perfect for warm weather gatherings or anytime you’re craving a taste of the tropics.

Leave a Comment