Pineapple Pastry is a delightful dessert bursting with sweet, tart, and tangy flavors. Fluffy and tender sponge cake is layered with a creamy whipped frosting, and the bright taste of pineapple is in every bite. Here I share my easy step-by-step photos and instructions to prepare a really good Eggless Pineapple Cake recipe for any occasion!
About This Pineapple Cake
Here in India you’ll find fruity, sweet and scrumptious pineapple cakes in nearly every local bakery and pastry shop.
Classic vanilla sponge cakes are cut and layered with a rich and creamy frosting, then topped with pineapple rings for a dessert that is as lovely to look at as it is delicious to enjoy!
While these cakes seem impressive and taste super yummy, you might be surprised to learn that they’re actually quite easy to make at home.
In fact, there are two simple options you can choose from for how you want to prepare this eggless pineapple cake recipe: Either with homemade Eggless Vanilla Cake, or you can use your favorite store bought vanilla cake or sponge cake.
In addition to your choice of cake, you’ll only need a handful of other ingredients that are readily available at most markets – like heavy cream and canned pineapple. And you can garnish this tropical treat however you like!
Make Eggless Pineapple Cake completely from scratch or as a quick last-minute dessert, and either way it’s sure to please.
How to Make Eggless Pineapple Cake
1. To make this pineapple cake recipe, I first prepare my easy eggless vanilla cake a day ahead and refrigerate it.
You’ll find the complete ingredients list and steps to make this delicious sponge from scratch with video and step-by-step photo guide here: Eggless Vanilla Cake.
You also can simply purchase a readymade small to medium-size vanilla cake or eggless sponge cake from a bakery or superstore.
This is a great option for when you need to have a dessert ready in a snap, but don’t want it to be completely prepackaged.
2. If you have baked the cake, let it cool completely. Slice the vanilla cake in half to create two equal layers.
3. Use a pastry brush to lightly coat the cut side of the bottom layer with pineapple juice. This will infuse the cake with the pineapple flavor, and keep the crumb nice an moist.
You can opt to use either homemade Pineapple Juice or canned. If out of pineapple juice, use sugar water instead. Dissolve 2 to 3 teaspoons of sugar in 2 to 3 tablespoons of water and use it to brush the cake with.
4. Next, make the frosting. Whip 200 ml heavy cream with 4 to 5 tablespoons of icing sugar and ¼ teaspoon vanilla extract, or ¼ teaspoon 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. But don’t overdo the beating as the cream might turn into butter. The moment you get stiff peaks, just stop the mixer or beater.
Before you begin to whip, keep the cream in the refrigerator for some hours until it is cold. You can also keep the steel whipping bowl or the stand mixer steel bowl in the fridge or freezer for a few hours.
5. Take ¼ or ⅓ portion of the whipped cream in another bowl. Mix it with finely chopped canned pineapple. Fold in to mix well, but take care to not over mix.
Make Pineapple Cake
6. Spread the pineapple cream frosting on the base slice evenly.
7. Cover with the other half of the vanilla sponge.
8. Then spread the rest of the whipped cream frosting on all sides of the cake – the top layer as well as on the sides. This is most easily done with a flat spatula or palette knife.
Decorate the top of the cake with canned pineapple rings, and your choice of other toppings. Here I’ve added some chocolate chips for extra texture and sweetness.
Place the cake in the refrigerator (covered), for 2 to 3 hours so that the whipped cream frosting sets. Slice the eggless pineapple cream cake and serve immediately.
You certainly can substitute all purpose or whole wheat flour in the eggless vanilla cake recipe with your preferred GF baking flour blend. Or, purchase your choice of gluten-free readymade cake.
You can add cherries (similar to classic Black Forest Cake) or shredded coconut on top for some tasty flair.
Yes, feel free to use freshly chopped pineapple in this recipe. Just make it a point to use sweet tasting fresh pineapples. With fresh pineapples too, the cake is equally delicious!
If the vanilla sponge is made within a day or so before the pineapple cake is prepared, the pineapple cake will keep well for another 2 or 3 days. Place in a cake holder with a lid, or leave covered in the refrigerator.
More Egg-free Cakes To Try!
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Eggless Pineapple Cake | Pineapple Pastry Recipe
- 1 Vanilla Cake or sponge cake – small to medium-sized, homemade or store-brought
- 200 ml whipping cream or heavy cream
- ¼ teaspoon vanilla extract or pineapple essence
- 4 to 5 tablespoons icing sugar or as required
- 2 to 3 pineapple slices tinned or canned, finely chopped
- 3 to 4 pineapple slices tinned or canned, for decoration
- 5 to 6 glazed cherries for decoration or chocolate chips, optional
- 2 to 3 teaspoons Pineapple Juice for brushing on the cake, homemade or canned, optional
- Remove the 2 to 3 pineapple slices from the can draining the syrup in the can itself. Finely chop the pineapple slices and set 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. This is an optional step. If you do not have pineapple juice, brush with some sugar water. To make sugar water, simply dissolve a 2 to 3 teaspoons of sugar in 2 to 3 tablespoons of water. Mix well and use.
Make Cream Frosting
- 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.
- You can also use a hand held electric beater to whip the cream.
- Taste the whipped cream and add more icing sugar if needed.
- The cream should have stiff peaks – meaning on turning the bowl the cream should not fall.
- Mix the finely chopped pineapple with ¼ or ⅓ portion of the whipped cream in a separate bowl.
Make Pineapple Cake
- Spread the pineapple cream frosting on the base slice evenly..
- Keep the other cake half over on top.
- 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 top of the cake with a few more pineapple slices.
- Keep the Pineapple Pastry in the refrigerator for 2 to 3 hours so that the cream icing sets.
- Serve the Eggless Pineapple Cake immediately.
- Or you can keep it covered in the fridge and then serve later.
- It is advisable to finish this Pineapple Cake in a day or two.
- The whipping cream of heavy cream should be fresh. Make sure it has not gone rancid.
- You could use fresh pineapple or canned pineapple. If using fresh pineapple, make sure it tastes sweet. If you prefer you can also cook the fresh pineapple cubes with some sugar and water until they are slightly softened but not mushy.
- This recipe can be easily scaled up to make for more servings. In this case use two to three small to medium-sized vanilla cake.
Nutrition Info (Approximate Values)
This Pineapple Pastry recipe from the archives first published on 2014 has been republished and updated on November 2022.
Comments are closed.
I tried the cake but because I added water, the cake would cook well and the water was on the top boiling. Can I replace the water for milk?
I did not quite understand the “water on the top boiling” part in your comment. Since everything is mixed to a smooth batter, the water will not separate while baking. You can replace milk with water.
Can i use canned pineapple instead of fresh
yes, you can use canned pineapple.
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@example.com
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.
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.
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.
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..
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 🙁
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.
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
hii dassana….. its luking as usual yummy lyk ur each recipe….luking frwrd to try..!