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Eggless Pineapple Cake Recipe

Eggless Pineapple Cake is a popular Continental Dessert
Author :
On :
Wednesday, 23 August, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 10
Rated 4.5 based on 100 votes

Take a look at more Dessert Recipes. You may also want to try Healthy Choco ice cream, Best Fried Modak, Easy Chocolate Raspberry


  • 200 g - all-purpose flour
  • 200 g - sweetened condensed Milk
  • 1/2 cup - unsalted Butter
  • 1 tsp - baking powder
  • 1 tsp - baking soda
  • 1 tsp - Pineapple essence
  • 1 cup - fresh Pineapple juice
  • Ingredients for the Sugar syrup:
  • 2 tbsp - Sugar
  • 1/4 cup - water
  • In a thick bottom pan, mix the Sugar and water and boil till the Sugar melts. Keep aside to cool.
  • Ingredients for Frosting:
  • 300 ml - fresh Cream
  • 4-5 tsp - powdered Sugar
  • 1 tsp - Pineapple essence
  • Keep Cream and the beater blades in the freezer for about half an hour.
  • Add Sugar and essence to the chilled cream.
  • Beat well till the Cream is thick and forms soft peak. Keep refrigerated till use.
  • Ingredients for Garnishing:
  • 1 cup - Pineapple pieces
  • Cherries - a few
  • How to Make Eggless Pineapple Cake:

    1. In a mixing bowl combine flour, baking soda and baking powder sieve and Keep aside.
    2. Add condensed milk, butter, pineapple essence and finally add 3/4 of pineapple puree. Mix and stir and fold everything together.
    3. Keep cream and the beater blades in the freezer for about half an hour.
    4. Add sugar and essence to the chilled cream.
    5. Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.
    6. Transfer batter into a greased 6 inch round cake pan.
    7. Preheat oven, bake at 180C.
    8. Bake for 20 to 25 mins or until a toothpick inserted at the centre comes out clean.
    9. Allow the cake to cool properly before frosting.
    10. Whip 400 ml whipping cream with 4 tbsp powdered sugar +1 tsp pineapple essence until thick and holds peaks.
    11. Now divide the cake horizontally into half using a serrated knife.
    12. Carefully slide the top layer using a cake lifter or cake board or a flat plate and keep it aside.
    13. Keep one layer of the cake on the serving plate. Sprinkle 5-6 tbsp of sugar syrup on it.
    14. Now spread prepared cream frosting on it.
    15. Put other layer back on the first layer making it a full cake. Again spread sugar syrup on it.
    16. Cover the cake completely with cream frosting on all sides and the top.
    17. Level the top and sides with a broad spatula dipped in chilled water.
    18. Decorate the top with pineapple pieces and halved cherries on top.
    19. Keep chilled in the fridge till use.
    20. Recipe courtesy: Jaisruchi


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