Fake Pineapple Cake (Kik al-Ananas al-Kathab) – Recipe & Cooking Instructions

Fake Pineapple Cake (Kik al-Ananas al-Kathab) – Recipe & Cooking Instructions

Fake Pineapple Cake is a delicious cold dessert known for its appealing, cupcake-like presentation and layered structure. Despite the name, it doesn’t actually contain pineapple—it's called that because the final result resembles a pineapple-based cake in appearance and texture.

Made with four distinct layers, this dessert is chilled in the refrigerator until the layers firm up into a beautiful, cohesive creation. It's particularly popular with children due to its sweet flavor and ingredients like milk, cream cheese, biscuits, and powdered milk—all of which provide nutritional benefits and visual appeal.

This fun-to-make recipe is a great way to involve the whole family in the kitchen, and it yields enough to serve 10 to 12 people.

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Ingredients for Fake Pineapple Cake:

 

Layer 1:

• 1 cup shredded coconut

• 1 cup powdered milk

• 4 large eggs

• ½ cup water

• ½ cup vegetable oil

• ½ cup sugar

• 1 tsp baking powder

Layer 2:

• 1 can sweetened condensed milk

• 10 pieces Kiri cheese (or any creamy cheese)

Layer 3:

• 3 packs plain tea biscuits

Layer 4:

• 2 packs of caramel custard mix (Crème Caramel)

• 1 can of 7-Up or lemon-lime soda

Extras:

• Cupcake liners

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How to Prepare Fake Pineapple Cake:

Start by preparing the first layer. In a mixing bowl, combine all the layer 1 ingredients and blend them well using an electric mixer.

Pour the mixture into a greased oven tray and bake at 180°C (356°F) for approximately 25 minutes, or until the edges turn a light golden blonde. Be careful not to overbake—it should remain lightly colored, not dark brown.

While the first layer bakes, prepare the second layer. Blend the sweetened condensed milk and Kiri cheese together in a food processor until completely smooth.

Once the first layer is done baking and still warm, pour the second layer mixture evenly over it. Place the tray back in the oven using the lower burner only for a few minutes, just until the layers set together.

Remove from the oven and, while still hot, neatly arrange the tea biscuits over the surface, covering it entirely. Let the tray cool completely at room temperature.

Now, prepare the fourth layer. In a saucepan, mix the caramel custard packets with the 7-Up, place over medium heat, and stir until it comes to a gentle boil. Remove from heat immediately after boiling.

Pour the hot caramel mixture over the biscuit layer and spread it evenly.

Place the tray in the refrigerator for at least 2 hours, allowing the layers to firm up and chill thoroughly.

Once cooled, use a circular cutter or biscuit-sized mold to cut the cake into rounds matching the size of the biscuits.

Place each round into a cupcake liner and return them to the fridge for additional setting time.

When ready, serve the mini cakes in individual serving plates for a beautiful presentation.

Enjoy your dessert – Sahtein!