Homemade Pineapple Cake / Easy Pineapple Cake
Eggless pineapple cake is moist and fluffy with pineapple flavor and filled with pineapple crush and whipped cream for a light but decadent treat! This pineapple cake with whipped cream is a perfect cake for birthday’s and a delicious cake to celebrate any special occasion. A must try for any pineapple lovers!
I’m here today to share with you a tender, refreshing and flavorful homemade pineapple cake recipe! This classic pineapple cake is egg free with simple ingredients and super simple steps to follow. You definitely need to recreate one of your own for your family, friends and loved ones!
Pineapple cake is one such decadent summer dessert treat. It is a great tropical flavor cake perfect for summer. The best thing about this homemade pineapple cake is, it’s so easy to whip up and using store bought pineapple crush makes it even more easier without compromising on the taste.
My eggless pineapple cake has 3 layers. I add whipped cream into the moist and soft cake layers, then spread pineapple crush spread in every layer and frost the whole cake with whipped cream. With pineapple flavored sponge and pineapple crush spread in every layers, every slice is bursting with luscious pineapple flavor!
My son who is a huge fan of all things cakes, was literally overjoyed when I made this oh-so-delicious pineapple cake that he came back for a third slice, and then I knew this cake is a keeper!
If you and your family love pineapple desserts as much as we do, you’re going to love this amazing cake and also the pineapple upside down cake. I bet this is sure to become a treasured family favorite.
INGREDIENTS FOR EGGLESS PINEAPPLE CAKE
FLOUR
All purpose flour (maida) is used. You can use whole wheat flour or 50-50 ratio of all purpose flour and whole wheat flour.
LEAVENING AGENTS
Both BAKING POWDER and BAKING SODA is used as this is an eggless cake, both helps in giving a good rise to the cake.
SALT
I have used rock salt. You may use the regular salt. Salt helps in balancing the sweetness in cakes and desserts.
MILK
I have used full fat milk. You can use any milk. I always prefer whole milk as it gives extra richness to the cake.
VINEGAR
This eggless recipe uses the regular white vinegar. You can use lemon juice instead. The acidity from both will help with the perfect texture for the cake and make sure our eggless cake tastes and looks just as good as a cake made with egg.
SUGAR
Regular white sugar is used here. If you want to go for a healthier sweetener, you can use jaggery.
OIL
The recipe uses sunflower oil. You can use any neutral flavor oil.
ESSENCE
Since I have not use pineapple crush or chunks in the cake batter hence I have used pineapple essence to give a pineapple flavor to the cake sponge. If you are using pineapple crush or pieces in the cake batter, you can use vanilla essence instead of the pineapple essence.
PINEAPPLE CRUSH
I have used store bought pineapple crush from MALA BRAND. You can use finely chopped can pineapple.
WHIPPING CREAM
I have used non dairy whipping cream from Rich Brand. You can use any heavy cream as per your availability.
GEL COLOURS
Egg yellow and forest green gel colors is used in the cream for frosting and piping.
HOW TO MAKE EGGLESS PINEAPPLE CAKE
Besides the amazing flavor of this tropical fruit cake, I also love how moist the pineapple cake layers are! They are complemented so well by the pineapple crush and vanilla whipped cream filling.
I made a simple recipe video of this delicious eggless pineapple cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Eggless Pineapple Cake Video Tutorial
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS PINEAPPLE CAKE
MAKING THE CAKE:
Preheat oven @180° C for 10 minutes. Grease the cake tin with oil or butter. You can also line the tin with parchment paper or butter paper.
In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 5-10 minutes. You milk will curdle and turn into buttermilk.
Sift togerher the flour, baking powder, baking soda and salt. Mix well the mixture to combine.
In the buttermilk add in the sugar, oil and pineapple essence. Mix well to combine and allow sugar to dissolve.
Add in the flour mixture and gently fold to make a smooth butter.
Pour the batter onto the prepared pan. Tap the pan to release any air bubbles.
Bake at a preheated oven @180° C for 30-35 minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow to stand for 5-10 minutes. Demould and allow the cake to cool down completely.
MAKING THE WHIPPED CREAM:
In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or have any ice crystals.
Take an electric hand beater and start beating the cream at a low speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.
Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready to use.
If you are not working immediately, cover the whipped cream bowl wih cling wrap or a lid and keep in the refrigerator.
ASSEMBLE THE CAKE
Take the cake and cut into desired layers. We have cut into three layers.
Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
Top some whipped cream and spread them evenly using a palette knife.
Now pour in some pineapple crush over it and spread it evenly. Here you can use pineapple chunks or pieces insead of the pineapple crush. Repeat the same with the remaining layers of cake.
Crumb coat the cake well with some whipped cream and refrigerate the cake for atleast 5 minutes.
FROSTING THE CAKE:
Reserve a small amount of whipped cream and keep aside ina small bowl.
Take the whipped cream and add 1 drop of yellow gel colour. Mix well with the spatula.
Now frost the cake with the cream. Cover the cake well with the cream and smoothen the sides and top using a scraper.
Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.
DECORATING THE CAKE:
Take a piping bag and insert a nozzle. I used large size N1 nozzle.
Put 1-2 drops of yellow gel colour onto the piping bag and rub the piping bag to spread the colour. Scoop the remaining whipped cream onto the piping bag. Cut the tip of the piping bag.
Pipe large rosette on top of the cake around the edges. You can keep it like that or make small rosette and stars randomly all around it just like we did.
Now make borders by piping small stars around the bottom of the cake.
Take the reserved whipped cream and add 1 drop green colour and mix well.
Use a leaf nozzle or cut a V shape on the tip of piping. Scoop the green colour whipped cream and pipe leaf around the rosette randomly.
You can decorate further with sprinkles and cake toppers of your choice.
And that was how easy it is to make this simple but elegant eggless pineapple cake which everyone will definitely love. I hope you make this cake and please do share your thoughts about the recipe with me here in the comments below.
NOTES:
● Always start by preheating the oven.
● Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
● You can use whole wheat flour instead of plain flour (maida)
● You can add pineapple pieces in the cake batter.
● You can use vanilla essence instead of pineapple essence.
● Baking time will differ depending upon your oven temperature settings.
● The whipped cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.
RECIPE CARD
Best Pineapple Cake (Eggless)
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- electric hand beater
- 6 inches × 3 inches round cake pan
- piping bags
- N1 noozle
Ingredients
- 1 cup all purpose flour (128 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole milk (180 ml)
- 2 teaspoon vinegar or lemon juice
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- 2-3 tablespoon pineapple crush (I used Mala's brand)
- 1 teaspoon pineapple essence
- 1 cup whipping cream (240 ml)
- 2 drops egg yellow gel colour
- 1 drop forest green gel colour
Instructions
MAKING THE CAKE:
- Preheat oven @180° C for 10 minutes. Grease the cake tin with oil or butter. You can also line the tin with parchment paper or butter paper.
- In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 5-10 minutes. You milk will curdle and turn into buttermilk.
- Sift togerher the flour, baking powder, baking soda and salt. Mix well the mixture to combine.
- In the buttermilk add in the sugar, oil and pineapple essence. Mix well to combine and allow sugar to dissolve.
- Add in the flour mixture and gently fold to make a smooth butter.
- Pour the batter onto the prepared pan. Tap the pan to release any air bubbles.
- Bake at a preheated oven @180° C for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to stand for 5-10 minutes. Demould and allow the cake to cool down completely.
MAKING THE WHIPPED CREAM:
- In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or have any ice crystals.
- Take an electric hand beater and start beating the cream at a low speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
- Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.
- Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.
- If you are not working immediately, cover the whipped cream bowl wih cling wrap or a lid and keep in the refrigerator.
ASSEMBLE THE CAKE:
- Take the cake and cut into desired layers. We have cut into three layers.
- Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
- Top some whipped cream and spread them evenly using a palette knife.
- Now pour in some pineapple crush over it and spread it evenly. Here you can use pineapple chunks or pieces insead of the pineapple crush. Repeat the same with the remaining layers of cake.
- Crumb coat the cake well with some whipped cream and refrigerate the cake for atleast 5 minutes.
FROSTING THE CAKE:
- Reserve a small amount of whipped cream and keep aside in a small bowl.
- Take the whipped cream and add 1 drop of yellow gel colour. Mix well with the spatula.
- Now frost the cake with the cream. Cover the cake well with the cream and smoothen the sides and top using a scraper.
- Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.
DECORATING THE CAKE:
- Take a piping bag and insert a nozzle. I used large size N1 nozzle.
- Put 1-2 drops of yellow gel colour onto the piping bag and rub the piping bag to spread the colour.
- Scoop the remaining whipped cream onto the piping bag. Cut the tip of the piping bag.
- Pipe large rosette on top of the cake around the edges. You can keep it like that or make small rosette and stars randomly all around it just like we did.
- Now make borders by piping small stars around the bottom of the cake.
- Take the reserved whipped cream and add 1 drop green colour and mix well.
- Use a leaf nozzle or cut a V shape on the tip of piping. Scoop the green colour whipped cream and pipe leaf around the rosette randomly.
- You can decorate further with sprinkle and cake toppers of your choice. Your decadent and elegant pineapple cut is ready. Enjoy!
Video
Notes
- Always start by preheating the oven.
- Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
- You can use whole wheat flour instead of plain flour (maida)
- You can add pineapple pieces in the cake batter.
- You can use vanilla essence instead of pineapple essence.
- Baking time will differ depending upon your oven temperature settings.
- The whipped cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.
CAN I USE PINEAPPLE JUICE IN THE CAKE SPONGE?
Yes, you can skip the milk completely and use pineapple juice and then skip the buttermilk step and add the vinegar directly in the batter. You can use fresh pineapple juice or store bought pineapple juice.
CAN I USE PINEAPPLE CHUNKS?
You can use the pineapple chunks in the cake layer. Once you layer whipped cream and pineapple crush, spread the pineapple chunks over it.
I recommend using canned pineapple as it is much easier and fuss free. You can also use fresh pineapple, though if you are using fresh pineapple, make sure you use ripe pineapple. Also you need to cook the fresh pineapple in sugar syrup (sugar and water) for about 10 minutes. This will enhance the sweetness and lends a softer pineapple.
CAN I MAKE WITHOUT THE PINEAPPLE CRUSH?
Yes, you can skip the pineapple crush. I recommend using pineapple chunks in the layers for a perfect and flavorful pineapple cake. You can use the canned pineapple or fresh pineapple. However if you’re using fresh pineapple please follow the process mentioned in he above paragraph.
CAN I MAKE THIS CAKE WITH BUTTER INSTEAD OF OIL?
Yes, you can use butter instead of oil. You can use ⅓-½ cup (76g -113g) butter melted.
CAN WE BAKE THIS CAKE WITH EGG?
Yes, you can bake this cake with egg. There are 2 ways
First, If you are using the buttermilk then you can add 1 egg to the recipe.
Second, if you are not using the buttermilk and instead using juice or plain milk you can use 2 eggs to the recipe. Make sure you skip the baking soda.
FEW CAKE RECIPES THAT YOU MIGHT LIKE:
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Whole Wheat Chocolate Cake
5 Minutes Chocolate Cake
Chocolate Caramel Cupcakes With Strawberry Cream Frosting
Vegan Orange Cupcakes With Ganache Frosting
Chocolate Cupcakes With Whipped Ganache Frosting
Eggless Lamingtons
Chocolate Ganache Cake
Basic Chocolate Sponge Cake
Eggless Chocolate Cake
Double Chocolate Coffee Cake
Chocolate Chip Bundt Cake
CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this eggless pineapple cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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