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Pineapple float cake recipe
Pineapple float cake recipe
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Prep Time:
495 minutes
Cook Time:
10 minutes
Total Time:
505 minutes
Delicious cheaty dessert made with biscuits, condensed milk, and pineapple - easy and fluffy.
Ingredients:
  • 900ml thickened cream
  • 395g can sweetened condensed milk, chilled
  • 4.40 gm vanilla extract
  • 440g can crushed pineapple in juice, drained, juice reserved
  • 400g pkt digestive biscuits
  • 440g can pineapple slices in juice, drained, juice reserved
  • 100g (1/2 cup) caster sugar
  • 7.50 gm cornflour
Instructions:
  • Using electric beaters, whip the cream in a bowl until soft peaks form. Fold in condensed milk and vanilla, beating until smooth. Gently fold in crushed pineapple using a spatula until just combined.
  • Create a base layer with digestive biscuits in a 22 x 28cm baking dish. Spread one-third of the cream mixture over the biscuits. Add another layer of biscuits. Repeat with the rest of the cream mixture and biscuits. Finish by sprinkling chopped pineapple on top. Cover with plastic wrap and refrigerate overnight for best results.
  • In a small saucepan, combine pineapple juice and sugar over medium heat. Bring to a boil, then simmer uncovered for 10 minutes on low heat. In a small bowl, mix cornflour with 1 tbsp of water. Stir the cornflour mixture into the saucepan until thickened. Allow to cool completely.
  • Drizzle cooled sauce over slices of cake and serve.

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