Pineapple and yogurt cake is a delicious no-bake dessert that’s very easy to make and perfect for any occasion. To make this dessert with pineapple, you can use either canned pineapple or fresh pineapple. But make sure if you use fresh pineapple that it is ripe to achieve a perfect result. Use a baking dish approximately 8×10 inches in size. Now let’s see how to make the pineapple and yogurt cake, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 6/8
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients for Making Pineapple and Yogurt Cake

3 containers yogurt (pineapple flavor)
500 g pineapple (fresh or canned)
250 g mascarpone
6 tablespoons sugar
as needed pavesini

How to Prepare Pineapple and Yogurt Cake

Let’s start making the pineapple and yogurt cake by preparing the pineapple. If using fresh, peel it, remove the hard core, slice it, and then cut into small pieces. Place it in a bowl and save the juice that forms during cutting. Add 3 tablespoons of sugar and let it rest. If using canned pineapple, pour the juice into a bowl, cut the slices into pieces, and store in a small bowl.
Put the mascarpone in a bowl
and 3 tablespoons of sugar,
mix well with a fork until you get a smooth cream,
add the 3 containers of pineapple yogurt,
mix well with a whisk for a few minutes,
you should get a thick, whipped cream.
Take a baking dish and make a layer of pavesini,
use a teaspoon to pour the juice from the fresh pineapple or the syrup from the canned pineapple over the pavesini.
Add half of the mascarpone and yogurt cream and spread it over the pavesini,
also add half of the pineapple pieces.
Cover with a final layer of pavesini,
moisten with the pineapple juice as you did before,
add the remaining mascarpone and yogurt cream,
and the remaining pineapple pieces.
Place the pineapple and yogurt cake in the refrigerator for at least 2 hours before serving it so that the dessert will become even tastier.