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
Prep Cake
- 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.
- 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.
Whip Cream
- 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.
- 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
- Spread the pineapple cream frosting on the base slice evenly.
- Cover with the other half of the vanilla sponge.
- 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Tutti Frutti Cake Mango Cake Recipe (Eggless + Whole Wheat) This Pineapple Pastry recipe from the archives first published on 2014 has been republished and updated on November 2022.
title: “Eggless Pineapple Cake Pineapple Pastry Recipe” ShowToc: true date: “2024-09-17” author: “Victor Scott”
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
Prep Cake
- 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.
- 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.
Whip Cream
- 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.
- 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
- Spread the pineapple cream frosting on the base slice evenly.
- Cover with the other half of the vanilla sponge.
- 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Tutti Frutti Cake Mango Cake Recipe (Eggless + Whole Wheat) This Pineapple Pastry recipe from the archives first published on 2014 has been republished and updated on November 2022.
