5 from 1 vote
top view of eggless pineapple cake
Moist Eggless Pineapple Cake
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

Fresh, moist and juicy this homemade eggless pineapple cake from scratch is to die for!!! A simple cake with that whipped cream frosting (or just with cool whip) makes it perfect for your summer parties or brunch.

Course: Dessert
Cuisine: Indian
Keyword: eggless pineapple cake, pineapple cake, pineapple pastry
Servings: 6 inch cake
Author: sushma iyer
Ingredients
Eggless Pineapple Cake Base - refer notes
Pineapple Sugar Syrup
  • 30 gms Sugar
  • 30 ml Water
  • a small piece of cinnamon stick
  • 1 no Pineapple Slice
Whipped Cream Frosting
  • 150 ml Whipping Cream
  • 35 gms Icing Sugar
  • 1/2 tsp Pineapple Essence
Pineapple Compote
  • 1/2 can Crushed Pineapple
  • 3 tbsp Sugar
  • 1 tbsp Custard Powder (refer notes)
  • 1/2 tsp Pineapple Essence
Add ons - Tutti Fruity, Chocolate chips and Pineapple pieces
Stabilized Whipped Cream Frosting - refer notes
Instructions
Pineapple Sugar Syrup
  1. Take all the ingredients mentioned under the pineapple sugar syrup column in a saucepan. Mix and cook it until the sugar dissolves. That's it no need to boil it. Transfer to a bowl and let it cool completely.

Whipped Cream Frosting
  1. 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.

Pineapple Compote
  1. Take the crushed pineapple along with its juice in a saucepan.

  2. Once it starts simmering add in the sugar. Mix and add in the custard slurry (That is, dissolve the custard powder in 2 tbsp water and use) and cook until the mixture thickens.

  3. Transfer it to a bowl. Add pineapple essence. Mix. Cling wrap and allow it to cool too.

To Assemble
  1. Once the cake is cooled completely, divide it into two layers

  2. Soak the cake well with pineapple sugar syrup especially the corners of the cake.

  3. Add in two big dollops of whipped cream frosting and spread it all through the cake to get an even layer.

  4. Next, add the pineapple compote and spread it through too.

  5. Time for the add-ons - tutti fruity, chocolate chips and pineapple pieces.

  6. Again add two big dollops of whipped cream frosting and spread it through so that the add-ons stays in place.

  7. Soak the second sponge layer with sugar syrup and place it on top of the cream. (refer video for a clear idea). Crumb coat the cake with the remaining frosting and let it sit in the refrigerator for at least 30 mins.

  8. Finally, with the stabilized whipped cream frosting ice and decorate the cake as you like. Let it chill for another 30 mins before slicing and enjoying.