Strawberry-Pineapple Cake

Recipe by
Total Time:
45-60 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Microwave Recipe
Difficulty: Hard

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  • 1- recipe batter for basic eggless sponge cake
  • 250 g - strawberries, cleaned, sliced
  • 4 slices - canned pineapple
  • 1 cup - whipped cream or topping (chilled and sweetened)
  • 1 tbsp - brown sugar
  • 1/2 - flan tin

How to Make Strawberry-Pineapple Cake

  • Sprinkle some powdered sugar over strawberries. Keep aside for 15 minutes.
  • Press out liquid from half the soaked strawberries.
  • Press out excess liquid from 2 slices of pineapple.
  • Crush both separately and roughly in a mixie.
  • Fold into half the whipped topping or cream.
  • Chill till required.
  • Drain liquid from both remaining fruit, keep aside till required.
  • Grease and line flan tin, with double greased butter paper.
  • Arrange slices of strawberries, pieces of pineapple on base.
  • Pour some of the liquid over the fruit.
  • Pour batter carefully into tin, so as not to disturb fruit.
  • Bake in preheated oven at 180C for 7-8 minutes.
  • Reduce temperature to 160C, bake further for 25 minutes.
  • Cool flan a little, carefully push bottom up, so as to slice base out.
  • When sufficiently cooled, slice half horizontally, not disturbing the base.
  • Put the top half, cut side up, in a cake plate and cool well.
  • Sprinkle half remaining fruit liquid over cake.
  • Spread prepared cream on cake evenly.
  • Invert other half so baked slices of fruit come on top.
  • Sprinkle leftover liquid all over cake.
  • Ice swirls of leftover fresh cream topping (without fruit) on top.
  • Serve slices with high tea or any time for the summer season.