No Bake Pineapple Cake with Nutella
7 ingredients and 20 minutes is all it takes to make this no bake pineapple cake. It’s an easy make-ahead dessert with pineapple pieces and Nutella layer.
Servings: 12 Servings (1 Cake - 8inch/20cm)
Calories: 286
Ingredients
- 1 can Pineapple Slices (20 ounces/560 grams)
Nutella Layer:
- 1 ½ cup Sour Cream (400 grams)
- 4 tablespoons Nutella
- 2 tablespoons powdered sugar (optional)
White Layer:
- ½ cup Greek Yogurt (140 grams)
- ½ cup Sour Cream (140 grams)
- 3 tablespoons powdered sugar
Graham Crust:
- 2 cups Graham Crumbs , heaped (270 grams)
- ⅓ cup Unsalted Butter (80 grams)
Instructions
- Mix melted butter and digestive biscuit crumbs until well combined. Transfer this mixture into an 8-inch/20-cm cake tin and press down to make the crust. Take your time and press hard. This is important to get a firm crust.
- Now drain the pineapple slices and pat them dry with paper kitchen towel. Cut 4-5 slices in halves and line the sides of your cake pan with them. Make sure they touch each other. Once done, cut the rest of the pineapples into small pieces and spread them over the biscuit layer. Note: you can save a few pineapple pieces to garnish the top of the cake at very end.
- For the middle Nutella layer whisk together powdered sugar, Nutella & Sour Cream until combined. Spread over the pineapple slices.
- In another bowl, mix sour cream, powdered sugar and Greek yogurt and spread over Nutella layer. Once done, cover with cling film and transfer in the fridge. Refrigerate for at least 12 hours before serving.
- Optional: Decorate with pineapple pieces.
Nutrition Facts
No Bake Pineapple Cake with Nutella
Amount per Serving
Calories
286
% Daily Value*
Fat
17
g
26
%
Saturated Fat
11
g
69
%
Cholesterol
33
mg
11
%
Sodium
132
mg
6
%
Potassium
199
mg
6
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
420
IU
8
%
Vitamin C
4.8
mg
6
%
Calcium
85
mg
9
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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