eggless pineapple cake recipe with step by step photos. this eggless pineapple pastry recipe is not difficult and an easy recipe. the recipe uses easily available ingredients. i have used amul cream and tinned pineapples which are easily available in the indian markets.
to make the pineapple pastry, you will need an eggless vanilla cake or sponge cake. you can use your own favorite vanilla cake recipe or you can buy the cake from a bakery.
this is a rich creamy cake and thus excellent for birthdays, anniversaries and family get togethers. i have also posted eggless pineapple upside down cake recipe.
i have used my recipe of eggless vanilla cake to make this pineapple pastry. for a detailed step by step recipe, you can check here on this link – eggless vanilla cake. in this pineapple cream cake post, i have shown only the assembling and icing part.
if you are looking for more eggless cakes then do check:
pineapple cake
INGREDIENTS FOR pineapple cake
for the basic vanilla cake
- 1.5 cups all purpose flour (maida)
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup water
- ½ cup melted butter or oil
- ¾ cup organic unrefined cane sugar or regular sugar – add as required * check notes
- 3 tablespoon yogurt (curd or dahi - dairy or vegan) + 1 tablespoon water
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract or pineapple essence
for the cream frosting and filling
- 200 ml whipping cream – use cream which has at least 30% fat
- ¼ teaspoon vanilla extract or pineapple essence
- 4 to 5 tablespoon icing sugar or as required
- 2 to 3 pineapple slices, finely chopped
- 3 to 4 pineapple slices for decoration
- a few glazed cherries for decoration or chocolate chips (optional)
- 2 to 3 teaspoon pineapple juice for brushing on the cake (optional)
HOW TO MAKE pineapple cake
preparing the eggless vanilla cake
- first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
- just keep everything ready as you have to be quick enough to mix the batter.
- preheat the oven to 180 degrees C.
- grease a 6 or 7 inches pan with butter or oil. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
- now take some butter and melt it in a small pan or microwave.
- you need to get about ½ cup of melted butter. just melt the butter. no need to heat it.
- when the butter is still warm or a bit hot, add the sugar to the melted butter.
- stir and mix well. keep aside.
- now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
- add 1 tbsp vinegar. then add the baking soda and stir.
- pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
- add vanilla extract or pineapple essence.
- be quick enough to fold and make a lump free batter. don’t over do the folding.
- pour the batter in the greased baking pan.
- shake and tap the sides of the pan so that air bubbles are released.
- place the pan in the preheated oven in the center rack.
- keep the heating in both the bottom and top elements of the oven on.
- bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
- if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
- once done let the vanilla cake stand at room temperature for 7-8 minutes.
- then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
- once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
- let the cake cool completely before you prepare the icing.
for the pineapple cream frosting & assembling.
- finely chop 2 to 3 pineapple slices and keep aside.
- slice the cake with a serrated knife from the center carefully into two equal halves.
- brush the base slice of the cake with some pineapple juice.
- in a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract or pineapple essence, at high speed till you get stiff peaks in the cream.
- taste the cream and add more icing sugar if required.
- you can also use a hand held electric beater to whip the cream.
- the cream should have stiff peaks – meaning on turning the bowl the cream should not fall down.
- mix the finely chopped pineapple with 1/4 or 1/3 of the cream
- spread the pineapple cream frosting on the base slice evenly..
- keep the other cake half over.
- now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.
- decorate the cake with a few more pineapple slices.
- keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
- remove the cake and decorate the cake with the fresh strawberry slices.
- serve the eggless pineapple cream cake immediately.
- or you can keep it covered in the fridge and then serve later.
- its advisable to finish this pineapple cream cake in a day or two.
how to make pineapple cake recipe
1. i have used my eggless vanilla cake recipe as the base cake. you can check the detailed step wise recipe here – eggless vanilla cake
2. slice the vanilla cake into two equal parts.
3. brush the base slice lightly with some pineapple juice.
4. whip cream with icing sugar & vanilla extract or pineapple essence with a hand held electric beater or in a stand mixer attached with the wire whip blade. if using a stand mixer beat at the highest speed till you get stiff peaks. don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater.
5. take 1/4th or 1/3rd of the whipped cream and mix finely chopped pineapple with it. mix well.
6. spread the pineapple cream frosting on the base slice evenly.
7. cover with the other half.
8. spread the frosting on the cake all over and even with a flat spatula or palette knife. decorate with pineapple slices. i decorated with some choco chips too.
9. keep the cake in the refrigerator for 2-3 hours so that the cream frosting sets. slice the eggless pineapple cream cake and serve immediately.
Can i use canned pineapple instead of fresh
yes, you can use canned pineapple.
Hi dassanna,
I love your recipes. I would like to send you a pic of my pineapple cake which i have made following your recipe.. Please share your phone number or email I’d. Many thanks – Ashwini Kulkarni
thanks ashwini. you can email us at [email protected]
Hi,
Can we use pineapple essence instead of vanilla essence in the basic sponge cake for making a pineapple cake?
Chitvan, yes you can use. but just add 1/2 teaspoon.
shud I put the cream tin in freezer before use u said even u used amul whipping cream
no need to keep in freezer. keep in the fridge. yes i have used both amul fresh cream as well as amul whipping cream.
hi I have used amul whipping cream I have no hand blender so I used mixi instead it has come slurry only what shud I do
madhavi, the whey has been released from the cream. you can’t use this cream now. beat the cream more in the mixie and let butter release from it. use that butter for everyday cooking.
Thanks a lot for your reply.
welcom always beena 🙂
Thank you so much for the recipe. Can butter be substituted with ghee in baking cakes? Which butter is best for baking?
welcome beena yes butter could be substituted for ghee and you could use any good brand of butter like amul here. hope this help’s you 🙂
Hi dassana, I too bake a lot of cakes n cookies n have the same background as yours in Home Science. I love going through your site which has pleasing pics n is easy to understand.This is in reply to some queries on your site that I came across about using Amul cream for the icing of cakes. It will be better if you use whipped cream which comes in one litre packs n has pre added sugar. Amul cream falls flat after some time of whipping n never attains the stiff peak stage as it is a cooking cream. Well……keep up the good work. Thanks
thanks arpita. good to know we share the same passion. where i live i get amul cream only. i don’t get whipping cream. so far for all the frostings, mousses and panna cotta i use amul cream. since i use a stand mixer, i guess due to excellent speed, amul cream does get soft as well as stiff peaks when icing sugar is added. in this recipe since i used powdered sugar, i had an issue. hence in the post i mentioned icing sugar. but whenever i use icing sugar amul cream gets nice soft peaks and do not fall flat.
Hello Dassana,
Kindly post on how to choose an oven elaborating the cooking optons? which model do u have ? Will a normal microwave convection oven suffice to do the recipies on ur site?
i am thinking of writing such a post, but just not getting time. which oven you choose, depends on what are your preferences. if you just want to do baking, then OTG is good. if you plan to warm or cook in microwave and also do baking, then microwave oven with convection mode is an option. however, personally i prefer to bake in an OTG as the result is an even baking.
O bhai you can bake cake on the wooden stove too, just put lots wood in the stove and fire them, remember this that flame should be more than two feet height and then put pot full with cake INGREDIENTS on it, leave it one hours for burn black pineapple cake, now your cake is ready.
thankyou amit for sharing this information 🙂
Hi …really nice website..the way u have written everything in details with pics. I tried making cake using ur recipe. Can u tell me why my upper crust of cake becomes so hard after taking out from oven. I preheat and check with knife. Do i overcook ?? Can u explain me the reason. Thanks
thats due to over baking or the oven is too much hot. or the cake pan is kept close to the top heating rods in the oven.
Hi…I made my first cake from the help.of your website….m really thankful to you….you have provided instructions with pictures which makes the process of understanding easy…really appreciate …Thank you
welcome nikhita. thanks for sharing your positive feedback.
Hii dassana..would like to ask u can i use amul fresh cream in dis cake??
rinkal, yes. even i have also used amul fresh cream but use icing sugar and use an electric beater to whip the cream.
Hi, I want to try out this recipe too. I use fresh cream from the dairy which I whip up using the mixer grinder. Can I use Amul cream and whip it up in the same way? Would that work?
you can use amul cream. but you need to add icing sugar while whipping it. you can use the mixer grinder. i use amul cream for all the cream icings i make at home since i don’t get full cream.
Hi,
I made the cake for the first time, and i used exactly the same measures that you mentioned. However, when i tookout the cake from baking dish, it broke. It actually scattered. Can you suggest how can i make it more perfect?
oh… the cake was not baked completely. that why it broke. next time keep for some minutes in the oven. also preheat your oven for at least 15 minutes before you keep the cake in it. always check with a toothpick if the cake is done or not. the toothpick should come out clean or have tiny dry crumbs from the cake. it should not have any sticky or moist batter to it.
I made the cake ,it was tasty. i have a doubt can’t we make the base cake with pineapple juice as in orange eggless cake that u have posted ?
thanks. i have not yet tried doing so. but my feeling is that fresh pineapple juice might make the cake taste bitter.
Hi… I have followed your recipes to bake apple and banana cakes .. and they came out really well.. 🙂
I want to try upside-down pineapple cake… can i use the same basic vanila cake recipe, using pineapple essence instead of vanila, and using pineapple pieces (like apple in upside-down apple cake) ???
Looking fwd to your reply…
hi shilpi, you can use either the vanilla cake recipe or the apple upside down cake recipe. both work. yes, you will have to add pineapple essence in the batter. and thanks for the feedback.
Thanks dear 🙂
I will probably try it tonight after work.. and will let you know the results..
welcome shilpi.
Hello
I am following your site from quite sometime and I am in love with the way you pen down each and every steps with images and most importantly measurements.
I tried making this pineapple cream cake , though the cake turned out to be too good .. but the cream 🙁
FYI
I used amul cream 200 ml
I made the icing sugar by grinding sugar and used 4 tbsps
Vanilla essence a few drops and tried with a hand blender but alas it did not turn to be what was expected.
Please help me with this one
thanks anisha. amul cream is difficult alone with hand blender. you won’t get stiff peaks. also icing sugar has corn starch in it which helps in giving stiff peaks. if you would have added some corn starch, then you would have got stiff peaks. ground sugar does not work. you need icing sugar or add a few tsps of corn starch to the ground sugar.
Hi Dassana
Sorry I forgot to mention , I did add corn starch while grinding icing sugar. If not hand blender, what shall I use ? Please share a video , will be a great learning ..
corn starch has to added to the ground sugar. also the sugar has to be powdered. if there are tiny granules, then it can be sieved. did you use electric hand blender. then it should work. if you do manually, then it difficult to get the peaks. i have noted down your request. i will try to upload a video. but not now. it may take some months.
Thanks Dassana ! Yeah used electric hand blender and ditto procedure and ingredients .. no idea y it didn’t turn up .. Eagerly waiting for the video !! 🙂
:))))
Dassana. . Can i replace cornstarch with corn flour ??
anisha, yes you can. in india corn starch and corn flour are same. white color flour.
hii Dassana, i really like your blog, there are so many dishes from different cuisine, keep up the good work!! i have some questions, for frosting can i use castor sugar instead of icing sugar? and can i whip cream with wire whisk, if you for how long i have to whip? and lastly i want to prepare this cake a day ahead, like can i prepare the cake in night and refrigrate it over night to serve on next day? please reply soon i’ll be making this cake tomorrow.
you can add castor sugar. just add 1 tbsp corn starch along with the castor sugar while whipping. you can do but its a lot and lots of hand work. time will depend on your speed and effort, but will take about 20 to 25 minutes. i am just guessing. yes you can make the cake a day ahead and then refrigerate. just cover the cake with a big bowl without the bowl touching the cake, so that the cake does not dry out.
Whenever I bake a cake , it gets depressed and it does not get spongy? Please suggest what to do.
check the shelf life of the baking soda or baking powder you use. they should be active. also depends on the recipe as well as how the batter is mixed or folded. even the oven temperatures and timing make a difference. so anything can go wrong. try a tested recipe from internet. you can also buy some baking books and try the recipes. i have tried a few muffins and cakes recipes from books too and never had an issue.
hiiii…. can we use fresh pineapple instead of canned? what is the procedure to use the fresh ones.
if using fresh pineapple, use a sweet pineapple. if the pineapple is not sweet, then just cook it for some mins in a sugar solution. let it cool and then add them in the icing. the leftover syrup you can brush on the cake.
yummy cake looks so soft and tasty
thanks janani
hii dassana….. its luking as usual yummy lyk ur each recipe….luking frwrd to try..!
thanks prerna