Maria's Lady Fingers cake recipe

IF AT ANY TIME YOU NEED HELP WHILE BAKING ONE OF MY RECIPES, DO NOT HESITATE TO COMMENT IN THE COMMENT BAR OF THE RECIPE YOU ARE BAKING AND I WILL COME TO YOUR RESCUE ASAP. (simply ask your question, and I will answer).



3 packs of 8oz cream cheese (room temperature)
3 packs of Lady fingers sponge cake (check my recipe to make)
1 can of cherry pie filling (you can use any fruit filling you want)
1 cup sugar
1 can 20oz crushed pineapple
16oz heavy cream

Use your hand mixer and beat the cream cheese one at the time, add sugar and beat.

Drain the crushed pineapples, over a bowl so you can use the pineapple juice.

Add the heavy cream to the cream cheese mixture and beat until everything is well blended. Then add the drained crushed pineapples, this time you need to mix the mixture with a wooden spoon, NOT THE HAND MIXER. Mix until the pineapples are well mixed in and everything is well blended together.

Above, I placed an image of a 'Spring form pan', these pans are excellent to use for this type of cake, and for Cheesecake, Tiramisu and so on. If possible, buy one of these pans because alot of recipes that I do require this pan as well. So it'll be money well spent!

If you have a Springform pan then use that, if you don't then grab a round Pyrex or a big round bowl, something you will make this cake in.

Layer the bottom and sides of the pan or bowl with the Lady Finger sponge cake, then pour half of the cream cheese mix into the pan/bowl.

Get the pineapple juice that you have separated and dip the Lady Fingers sponge cake into the pineapple juice and make another layer of Lady Fingers sponge cake to cover the cream cheese mixture.

Pour the rest of the cream cheese mixture over the Lady Fingers that you dipped in the pineapple juice.

Open your can of Cherry pie filling (you can use any fruit pie filling) and pour it over the cake. Cover the cake with a plastic wrap and place it in the refrigerator over night or for at least 8 hours.

Twalla! Enjoy!!!!