Tropical Cheesecake Cake with Mango and Pineapple
This Tropical Cheesecake Cake with Mango and Pineapple is a delightful and easy-to-make dessert that brings a taste of paradise to your table.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup crushed pineapple (drained)
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 ripe mango, diced (for topping)
For the Topping
- to taste Extra mango and pineapple slices
- to taste Toasted coconut flakes if you’re feeling fancy!
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
- Add in the eggs, one at a time, followed by the vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry mixture into the wet, alternating with the crushed pineapple. Mix until just combined.
- Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let it cool completely in the pan.
Prepare the Cheesecake Layer
- While your cake is cooling, beat the cream cheese in a bowl until fluffy.
- Add the powdered sugar and vanilla extract, mixing until smooth.
- Gently fold in the whipped cream.
Assemble the Layers
- Once the cake has cooled, remove it from the pan and place it on a serving plate.
- Spread the cheesecake mixture evenly over the cake.
- Top with diced mango and add pineapple slices.
Chill and Serve
- Place the cake in the fridge for at least 2 hours before serving.
- Slice and enjoy!
Notes
If the cheesecake layer doesn’t sit perfectly, consider it a 'rustic design!' Feel free to swap the pineapple for other tropical fruits. A splash of lime juice can really boost the flavors.