South Seas Cream Cake
A tropical-inspired layered cream cake featuring vanilla wafer crumbs, pineapple, whipped cream, and nuts, perfect for a refreshing dessert that appeals to all ages.
Ingredients
Instructions
- Place 1 cup of vanilla wafer crumbs in an ungreased 8-inch square pan.
- Cream the butter and powdered sugar until light and fluffy.
- Add the beaten eggs and beat well.
- Spread the egg mixture over the crumbs in the pan.
- Combine the heavy cream, chopped nuts, and crushed pineapple.
- Spread this mixture over the egg layer in the pan.
- Sprinkle the remaining vanilla wafer crumbs over the top.
- Refrigerate the cake for 12 hours before serving.
- Cut into squares to serve.
Tips & Substitutions
For a lighter texture, make sure to whip the heavy cream until soft peaks form before combining it with the nuts and pineapple. If you don't have vanilla wafers, you can substitute with graham cracker crumbs or even digestive biscuits. To add a flavor twist, consider incorporating a splash of coconut extract into the cream mixture, which complements the tropical notes beautifully.
Serving Suggestions
This cake is best served chilled, making it a refreshing dessert for warm weather. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It also complements fresh fruit like strawberries or a light salad, making it a great option for summer gatherings.
Storage & Reheating
Store any leftover South Seas Cream Cake in an airtight container in the refrigerator, where it will keep well for up to three days. If the cake becomes too soft, you can gently re-chill it for about 30 minutes before serving to firm it up slightly. Avoid freezing, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of South Seas Cream Cake contains roughly 692 calories, with 5g protein, 67g carbohydrates, and 47g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute the beaten eggs with a flaxseed meal or chia seed mix, which acts as a binding agent. Combine 1 tablespoon of flaxseed or chia seeds with 2.5 tablespoons of water, let it sit until it thickens, and use it in place of each egg in the recipe.
How can I make this cake gluten-free?
To make a gluten-free version, simply use gluten-free vanilla wafer crumbs or crushed gluten-free cookies. Be sure to check the labels of the other ingredients, like the powdered sugar, to ensure they are gluten-free as well.
What can I use instead of heavy cream?
If you want a lighter alternative to heavy cream, you can use a mixture of whole milk and unsweetened yogurt or sour cream. For a dairy-free option, coconut cream works wonderfully and adds a rich, tropical flavor that pairs beautifully with the pineapple.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).