Pineapple Glaze Cake

Recipe created by Chef Elango

Recipe Ingredients

Ingredient Weight
What you need:
Super Moist Vanilla Sponge
Super Moist Vanilla Premix 1 kg
Egg 18
Oil 50 g
Water 100 g
Vanilla Essence 10 ml
Cake Gel 20 g
Pineapple Glaze Cake 600 g
Super Moist Vanilla Sponge 160 g
Sugar Syrup 60 ml
Pillsbury™ Ivory Cream 200 gm
Chopped Pineapples 80 gm
Pineapple Nugel 100 gm


  1. Whip Pillsbury™ Ivory Topping until soft peak is formed & refrigerate for further use.
  2. Cut Vanilla Sponge in equal layers.
  3. Soak each layer with sugar syrup.
  4. Apply ivory cream & sprinkle chopped pineapple between each layer of cake.
  5. Finish cake with ivory cream making a dome shape cake.
  6. Pipe out pineapple glaze on entire cake & level it with plastic scraper.
  7. Decorate as required.
  8. Refrigerate for at least 3 hrs before consuming.