Zainab Khanam
- 1½ cups graham cracker crumbs - ¼ cup melted butter - 2 cups white chocolate, melted - 3 packs (8 oz each) cream cheese - 1 cup sugar - 3 large eggs - 1 tsp vanilla extract - 1½ cups fresh raspberries or raspberry jam
In a bowl, cream butter and sugar until light. Add eggs one at a time, then mix in pineapple juice and vanilla.
Gently fold in the dry ingredients: flour, baking powder, and soda. Fold in crushed pineapple gently for bursts of flavour in every bite.
Heat oven to 180°C (350°F) and grease a baking pan. Pour the batter into the prepared pan. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
1. Frost with whipped cream or buttercream. 2. Top with pineapple slices or cherries for a tropical look.
- Use fresh pineapple juice for a vibrant flavor. - Ensure the crushed pineapple is well-drained to avoid a soggy cake. - Chill the cake for 30 minutes after frosting for a clean finish.