Yogurt Cake with Pineapple Syrup Recipe

Yogurt Cake with Pineapple Syrup Recipe

How To Make Yogurt Cake with Pineapple Syrup

Savor a healthier dessert in this 3-ingredient yogurt cake. This tart frozen treat is drizzled with pineapple syrup and topped with strawberries.

Preparation: 15 minutes
Cooking: 30 minutes
Chill Time: 1 day
Total: 1 day 45 minutes



  • 1containerplain yogurt,or vanilla yogurt, low or full-fat
  • 3cupspineapple juice,unsweetened
  • 2cupsstrawberries


  1. Line a medium sieve, about 7-inches wide, with 2 layers of paper towels. Place sieve over a bowl. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds.

  2. Cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.

  3. Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat for 25 to 30 minutes until reduced to a scant 1 cup. Remove from heat and let cool. Cover and refrigerate until cold.

  4. When ready to serve, remove yogurt from the refrigerator and place a plate over the sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels.

  5. With a knife, smooth yogurt on the sides and top to make a flat cake.

  6. Garnish with strawberries and serve with pineapple sauce on the side.


  • Calories: 149.62kcal
  • Fat: 1.83g
  • Saturated Fat: 0.92g
  • Monounsaturated Fat: 0.44g
  • Polyunsaturated Fat: 0.24g
  • Carbohydrates: 31.95g
  • Fiber: 1.90g
  • Sugar: 24.41g
  • Protein: 2.66g
  • Cholesterol: 5.52mg
  • Sodium: 24.06mg
  • Calcium: 87.96mg
  • Potassium: 425.90mg
  • Iron: 0.91mg
  • Vitamin A: 12.23µg
  • Vitamin C: 63.65mg
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