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Easy Holiday Panettone Cream Cake

Easy Holiday Panettone Layer Cake

276kcal
4 from 4 votes
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Make this show-stopping Holiday Panettone by dressing up a traditional cake with pineapple and rum whipped cream.
Servings 12
Course Dessert
Cuisine Italian

Ingredients

  • 26 ounce Panettone
  • 20 ounce crushed pineapple well drained
  • 1-1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 2 tbsp dark rum or 1 tsp vanilla for non-alcoholic
  • candied cherries and pineapple for garnish

Instructions

  1. Remove paper from sides and bottom of Panettone. Lay cake on its side and cut into 5 (1-inch) thick rounds with a bread knife. Keep the layers in order. The final layer will be the cake dome. Set aside.
  2. Add the heavy cream to a medium bowl. Using a hand mixer, whip the cream until soft peaks form. Stir in the powdered sugar and rum. Continue to beat with the mixer until firm peaks form. Fold the crushed pineapple into the whipped cream until well distributed. Set aside.
ASSEMBLE THE CAKE
  1. Build the cake starting with the original bottom layer. Place the layer, cut side up, on a serving plate. Use a spatula to spread about 1/5 of the whipped cream mixture over the entire layer. Place next cake layer on top of whipped cream and repeat until all the layers have been used. The top layer should be the cake dome.
  2. Decorate the top of the cake with cherries and pineapple set into the whipped cream.
  3. Serve immediately or cover and refrigerate up to 1 day ahead.

Nutrition

Serving1sliceCalories276kcalCarbohydrates8.96gProtein0.44gFat3.72gSaturated Fat2.29gCholesterol13.59mgSodium4.29mgPotassium66.03mgFiber0.61gSugar8.05gVitamin A169.4IUVitamin C4.44mgCalcium14.01mgIron0.13mg

Notes

Drain the pineapple by pouring into a sieve over a bowl. Press on the pineapple to remove as much juice as possible. Save juice for another use.

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