This Indian style Eggless Pineapple Cake made from scratch has a soft pineapple cake sponge soaked in pineapple juice and filled with melt in your mouth smooth whipped cream topping with homemade pineapple compote, some pineapple pieces and a secret ingredient that makes this cake totally irrestible!!
What is a Pineapple Cake?
Known for its light, fluffy and airy texture, Pineapple Cake is a very common baker's confectionary around the world. It has a soft pineapple sponge base that is filled and frosted with melt in mouth whipped cream and a classic pineapple filling.
Today I am sharing an eggless version with you all.
Back in days when I used to do cake orders for birthdays and anniversaries, this eggless pineapple cake was my Number 1 selling cake flavour.. believe me it is that good!!!
Why you should try this?
- This recipe is unbelievable good. Yields a moist and juicy cake layers every single time.
- Being on a lighter note (not heavy like a truffle that is ganache cake or buttercream cake), this cake makes a great choice for parties, birthdays and potlucks.
- The base recipe can be easily modified to make many other flavours like this butterscotch cake, fresh fruit cake etc.
- Everything in this recipe is made from scratch so you can be rest assured of enjoying a freshly made cake without preservatives or additives.
- The best part, this recipe is super easy. Pineapple cake without condensed milk, eggs or butter; yet the best recipe I have got to share.
Ingredients:
Please note the image shares the things needed to make the cake but the actual recipe card has all the details to make every single layer.
- Pineapple Cake Base: As mentioned, this is the same base recipe I use to make "n" no of flavours.
- Pineapple Juice: Keeps the cake moist and juicy.
- Compote Filling: This Pineapple Filling is packed with flavours but is not over-powering
- Whipped Cream Frosting: This cloud like frosting is key to the cake.
- Tutti Frutti: This is my secret ingredient in this eggless pineapple cake recipe. Believe me it brings so much freshness to the cake.
Step by Step Tutorial
Step 1 - Pineapple Sponge Cake Layer
Place a sieve above a mixing bowl and add the measured out flour to it.
Take 2 tbsp out of it and replace the same with cornflour. Dump rest of the ingredients namely baking powder, baking soda and salt into it.
Sieve them together, give a quick mix and set it aside (image 1).
In a separate mixing bowl, whisk together yogurt and sugar until homogenous (image 2). Yes today we are making this eggless pineapple cake with yogurt.
Then whisking continuously add the oil so that it emulsifies well followed by milk and pineapple essence (image 3).
To this wet ingredients add the dry ingredients in two batches (image 4).
So add half of the mixture. Mix and when you could still see some bits of flour left out that is when you add the remaining flour and mix to form a smooth batter (image 5).
Once the cake batter is ready divide it evenly between three 6 inch cake pans that has been buttered, lined with a parchment paper and dusted with flour (image 6).
This Instagram reel explains how to line a cake pan properly. If you are a beginner I highly recommend watching it.
Smooth and level the top and then bake them in a preheated oven of 180°C for 30 to 35 mins or until a skewer inserted in the centre comes out clean.
Let it rest in the pan for 5 mins then invert on a wire rack to cool completely.
This Eggless Pineapple Cake recipe base would be sufficient enough to make 3, 6 inch cake pans or 2, 8 inch cake pans.
Step 2 - Pineapple Juice
This is basically our simple syrup for this recipe.
And soaking the cake with simple syrup ensures that the cake remains moist for a really long time.
To make the pineapple juice, in a mixer add the tinned crushed pineapple along with sugar and water (image 7).
Blend well and filter the juice out (image 8). We will use this pineapple juice to soak our cake (image 9).
Step 3: Pineapple Cake Filling
Pineapple Compote sounds so fancy right?
But you will be surprised to see how easy it is to prepare
Take tinned crushed pineapple in a saucepan, to that add the sugar and let it start simmering (image 10).
To thicken it up we will make custard slurry.
So while the pineapple is cooking with sugar, in a small bowl dissolve the custard powder in little water and set aside.
Once the pineapple mixture starts simmering add the custard powder slurry to it and cook until it thickens. Make sure to stir continuously so that nothing burns (image 11).
Transfer to a bowl, cover with a cling wrap and let it cool completely (image 12).
While wrapping with the cling wrap make sure that it touches the top of the pineapple compote. this would prevent formation of skin on top.
If you do not wish to make your own compote then a simple trick of using grilled pineapples as a filling would also work.
Step 4 - Whipped Cream Filling
To a mixing bowl, add the cream, icing sugar and pineapple essence. Then whisk till stiff peaks form (images 13-15).
How simple was that!!
Step 5 - Stabilized Whipped Cream Frosting
Now this is an additional step in case you are using dairy based whipping cream like I am doing.
If you are using non dairy based cream then you can follow the steps mentioned in step 4 to make a bigger batch of cream and just stop there.
You do not have to follow this step 5.
Start by whipping the cream cheese until smooth and creamy (image 16).
Once smooth, whipping continuously add the cream followed by icing sugar and pineapple essence. Whip till stiff peaks (images 17- 18).
To Assemble the Cake:
Start by trimming the upper crystallised layer even if you get flat top cakes like I do (image 19).
This is done so that the cake absorbs the pineapple juice that we will add next.
Soak the cake with pineapple juice (image 20). Do not add all of it. Simply dip a pastry brush in the juice, remove the excess and dab the cake with the same.
Then take 1/3 of the whipped cream from step 4 and spread it out evenly, followed by half of the prepared pineapple compote (image 21).
Top with some cut pineapple pieces. I am using the canned slices because these are softer to a fresh pineapple piece, you can use fresh too if you like(image 21).
And finally an addition of tutti frutti. This small ingredient would make such a huge difference in your pineapple cake. This is one ingredient you should not miss in Pineapple Cake as it makes such a big difference. Simply trust me on this (image 21) .
Finally place the second layer of cake and filling the gap on the sides of the cake with whipped cream (image 22).
Then repeat all the layers which is soaking the cake, 1/3 of whipped cream, remaining compote, pineapple slices and tutti fruti (image 22).
Place the final cake layer and with whatever cream is left out do a crumb coating (image 23).
Wipe the cake board and chill the cake for minimum 30 mins.
Transfer the stabilized whipped cream frosting from step 5 to a piping bag and apply on the cake.
Using a bench scraper smooth the sides and top of the cake.
Work til you are satisfied with the finish of the cake and decorate as you like (image 24).
Pineapple Cake Decoration:
I am adding some swirls using (the same whipped cream frosting from step 5) Wilton 1M piping nozzle and placing some basic chocolate decoration.
Sprinkling some more tutti frutti on top for a colour contrast.
Giving a border at the bottom of the cake with the tiniest round nozzle.
Wipe the cake board and chill for 30 mins before slicing and enjoying.
And that's it a delicious Eggless Pineapple Cake is ready to grace your special occasion.
Storage (Make Ahead) Instructions
How to Store Pineapple Cake Base:
- You can make the cake base a week or even months ahead of time.
- Bake the cake and allow to cool completely.
- Once cooled cling wrap well and store it in the refrigerator for up to 1 week and in the freezer for 3 months.
Pineapple Juice
- You can keep the pineapple juice in a glass container in your fridge for up to 1 week.
- For freezing them I would suggest you to transfer it to a ice-cube tray and freeze for an hour.
- Once frozen transfer to a zip lock bag, do remember to label properly and freeze for 2 months.
- When needed, take it the night before and place in the refrigerator or use microwave to thaw them. But before adding to the cake make sure it is not hot.
Pineapple Cake Filling:
- Do remember to cling wrap them in a way that it touches the top of the pineapple compote (this ensures there is no formation of skin on top).
- Place in the refrigerator for a week or freeze them for up to 2 months.
Can I freeze Pineapple Cake?
Yes definitely the whole cake also be frozen. I would recommend you to place it in a cake box, cling wrap it well and then freeze them for up to a month.
The only thing that I won't recommend freezing is the whipped cream frosting as the texture of the same will change.
Please whip the cream fresh when you are ready to fill and frost the cake.
You can definitely freeze the cream once it is applied on to the cake but not in a bowl as the cream releases water the more it sits and that would change the texture.
Baker's Tips:
- As a general rule of thumb, not only for this recipe but for any cake recipe that you are trying, always start with preparing the cake pan and pre-heating the oven.
- Cake flour tends a lighter crumb to the cake and hence try to use the same for this recipe or follow the diy mentioned in the recipe.
- Fold the dry ingredients into the wet in two batches to avoid over-mixing of the cake batter.
- Once you add the custard powder slurry to the crushed pineapples while making the pineapple compote, it is essential to keep it stirring always so that nothing burns.
- Cling wrap the compote in a way that it touches the surface of the compote. This ensures that there is no formation of skin on top.
- Soaking the cake well with pineapple juice specially around the edges of the cake ensures that the cake remains moist even for 3 days.
- If you are storing the cake in the refrigerator for long then I recommend you place the cake in the cake box first. That is because whipped cream loses its moisture when kept open in the cold refrigerator and becomes dry. So place in a cake box to avoid that.
- Always use a hot knife to slice a cake for clean slices.
- If you are a homebaker and would like to learn how to price a pineapple cake? Then do consider checking this post on Cake Pricing Guide.
Recipe FAQ's
A pastry is totally different from a cake in terms of recipe, looks, taste just everything. Common pastry dishes include pies, tarts, quiches and pasties. I started with examples so it is kind of easy to explain.A pastry dough basically has flour and fat in the solid form. You can read more about it in my Mango Tart post.
Just because you used butter for making your cake; does not make it a pastry. Or just because you made some clean square or rectangle slices you cannot call it a pastry. Even the famous Opera Cake which is sliced and served in a beautiful rectangle slice with amazing different layers is not called a pastry right!! So to answer your query No a pineapple cake and pineapple pastry is not the same thing.
Yes absolutely. The only thing is I would recommend you either keep the decoration simple that is no piping at all or add it at the very last minute. As I find that the cream deflates a bit upon storing.
Yes you can. Just make sure to use only the pulp, that is make sure to cut a very clean slice and also remove the centre portion. Grate the pineapple to make the compote and for the juice you can slice them.
Well, I recommend 3 cake tins because then you get even cake layers once assembled and also it bakes faster. However you can bake it in 1 tin just use a tall pan and also bake it for a little longer.
Related Recipes:
- Air Fryer Pineapples
- Stabilized Whipped Cream Frosting
- Basic Chocolate Decorations
- Few Basic Cake recipes every Baker must know
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Moist Eggless Pineapple Cake
Ingredients
Eggless Pineapple Cake Base
- 180 gms (1.5 cups) All Purpose Flour/Maida
- 2 tbsp Cornflour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 245 gms (1 cup)) Yogurt
- 200 gms (1 cup) Sugar
- 108 gms (1/2 cup) Oil
- 1/4 cup Milk
- 1 tsp Pineapple Essence
Pineapple Sugar Syrup
- 30 gms Crushed Pineapple tinned
- 1 tbsp Sugar
- 30 gms Water
Pineapple Compote
- 180 gms Crushed Pineapple tinned
- 3 tbsp Sugar
- 1/2 tbsp Custard Powder (refer notes)
- little water to dissolve the custard powder
Whipped Cream Frosting
- 150 gms (2/3 cup) Whipping Cream
- 35 gms Icing Sugar
- 1/2 tsp Pineapple Essence
Stabilized Whipped Cream Frosting - refer notes
- 75 gms Cream Cheese softened
- 250 gms (1 cup) Whipping Cream
- 56 gms Icing Sugar
- 1/4 tsp Pineapple Essence
Add ons - Tutti Fruitty and Pineapple pieces
Instructions
Step 1 - Prepare the Pineapple Sponge Cake
- Place a sieve above a mixing bowl and add the measured out flour to it. Take 2 tbsp out of it and replace the same with cornflour.
- Dump rest of the ingredients namely baking powder, baking soda and salt into it. Sieve them together, give a quick mix and set it aside.
- In a separate mixing bowl, whisk together yogurt and sugar until homogenous. Then whisking continuously add the oil so that it emulsifies well followed by milk and pineapple essence.
- To this wet ingredients add the dry ingredients in two batches. So add half of the mixture. Mix and when you could still see some bits of flour left out that is when you add the remaining flour and mix to form a smooth batter.
- Once the cake batter is ready divide it evenly between three 6 inch cake pans that has been buttered, lined with a parchment paper and dusted with flour.
- Smooth and level the top and then bake them in a preheated oven of 180°C for 30 to 35 mins or until a skewer inserted in the centre comes out clean.
- Let it rest in the pan for 5 mins then invert on a wire rack to cool completely.
Step 2 - Pineapple Sugar Syrup
- In a mixer add the tinned crushed pineapple along with sugar and water. Blend well and filter the juice out. We will use this pineapple juice to soak our cake.
Step 3 - Pineapple Compote
- Take the crushed pineapple along with its juice in a saucepan. Add sugar to it. Allow it to simmer.
- Meanwhile in a small bowl, dissolve the custard powder in little water (around 1 to 1.5 tbsp of water) to form custard powder slurry.
- Take the whipping cream and pineapple essence in a big bowl. Whipping continuously add in the the icing sugar little by little until you get stiff peaks.
- Once the crushed pineapple starts simmering, add the slurry to it. Stirring continuously cook everything until the mixture thickens.
- Transfer to a bowl, cover with a cling wrap and let it cool completely.
Step 4 - Whipped Cream Frosting
- To a mixing bowl, add the cream, icing sugar and pineapple essence. Then whisk till stiff peaks form.
To Assemble
- Once the cake is cooled completely, trim the top crystallized layer.
- Soak the cake well with pineapple sugar syrup especially the corners of the cake.
- Add in 1/3 of whipped cream frosting and spread it all through the cake to get an even layer.
- Next, add the pineapple compote and spread it through followed by pineapple pieces and tutti frutti.
- Soak the second sponge layer with sugar syrup and place it on top of the cream. And repeat the layers until you reach the top.
- Place the third layer of cake on top and do a crumb coating with whatever cream is left out. Chill the cake for 30 mins.
Step 5 - Stabilized Whipped cream
- Start by whipping the cream cheese until smooth and creamy.
- Once smooth, whipping continuously add the cream followed by icing sugar and pineapple essence. Whip till stiff peaks.
- Use this cream to do the final frosting on the cake and decorate as you like. I have done a simple swirl using 1M Piping Nozzle and added some chocolate garnishes and tutti frutti for colour contrast.
Video
Notes
- Use 1.5 cups of cake flour if you have it handy in place of All Purpose Flour and Cornflour.
- Also the custard powder used to make the compote can be replace by cornflour slurry.
- This recipe makes 3, 6 inch cake layers or 2, 8 inch cake layers.
- You can skip making the stabilized whipped cream frosting if you are using non dairy based whipping cream and use the cream from step 4 to fill and frost the cake.
- As a general rule of thumb, not only for this recipe but for any cake recipe that you are trying, always start with preparing the cake pan and pre-heating the oven. Watch this instagram reel to understand how to line a cake pan.
- Fold the dry ingredients into the wet in two batches to avoid over-mixing of the cake batter.
- Once you add the custard powder slurry to the crushed pineapples while making the pineapple compote, it is essential to keep it stirring always so that nothing burns.
- Cling wrap the compote in a way that the wrap touches the surface of the compote. This will ensure that there is no skin formation on top of the compote.
- Soaking the cake well with pineapple juice specially around the edges of the cake ensures that the cake remains moist even for 3 days.
- If you are storing the cake in the refrigerator for long then I recommend you place the cake in the cake box first. That is because whipped cream loses its moisture when kept open in the cold refrigerator and becomes dry. So place in a cake box to avoid that.
- Always use a hot knife to slice a cake for clean slices.
- If you are a homebaker and would like to learn how to price a pineapple cake? Then do consider checking this post on Cake Pricing Guide.
Nutrition
Original recipe was published on July 1, 2018. I have now updated the recipe on September 19, 2021 to add better picture, step by step tutorial, missing sponge cake base recipe, important baking tips and a updated recipe card with nutrition.
Divya Jain says
Why icing sugar is added in whipping cream?? Whipping cream is already very sweet. What is the logic behind it.
sushma iyer says
Hi Divya.. This is dairy whipping cream which is unsweetened.. If you are using non-dairy cream which is already sweetened then you can skip the icing sugar. Hope this helps..
Regards
Sushma
Shikha mahajan says
Hello mam. Thanks for sharing your experience and recipes with us. I am following you from last 2 months and I really like the way you teach.
I have to prepare this pineapple cake with your recipe. Only one question can I make pineapple comfort with fresh pineapple. S as bs what is the replacement of juice then. Please reply as I m really looking for the help.
Thanks
Shikha Mahajan
sushma iyer says
Hi Shikha..
Yes you can make with fresh pineapple pieces too.. no need for any replacement. the pineapple will release its own juice while cooking.
Bageshri Naik says
Yesterday I tried pineapple cake
It’s came super yummy tasty.
soft n nice texture
Loves u r all recipes n tips also
Thank you
Love u
sushma iyer says
Hi Bageshri..
Yay!!! I am so pleased to read your comment. Good to know that you liked the pineapple cake.. Thank you for taking the time out to try the recipe and share it with us.. appreciate it..
Regards
Sushma
Betcy says
Hey Sushma Madam,
Tried this pineapple cake for new years then for my d.o brithday.it was a super duper hit.i must say ur channel is my go to for baking.many of my friends too hv started following your channel after tasting my cakes.
one query, can we bake this same cake in stove top or pressure cooker?with the same measurements?
sushma iyer says
Hi Betcy.. that is excellent.. so good to know that you enjoyed the cake.. Thank you for sharing.. yes you can make it without oven too 🙂
Smrati says
Delicious recipe! Can you please tell me how much does the cake weigh? 1.5 or 2 kg?
sushma iyer says
Thank you Smrati..
Honestly, I am not sure about the weight of the cake at this stage... sorry about that but the next time I make it, I will try to weigh it and will update it to you.. 🙂