Eggless Pineapple Pastry Cake for blog's 5th birthday


(from 10 reviews)
97
Pineapple Pastry

Today I'm celebrating my blog's 5th birthday with this decadent eggless pineapple pastry. It has been a wonderful 5 years mostly because of the support, appreciation and motivation from my husband and YOU: my beloved readers. Thank you for all your support and I wish I can count on it in the years to come too. Special thanks to the trolls too who make my otherwise mundane day interesting with their silly comments.

I got this idea for an eggless pineapple pastry when I made this eggless strawberry cream cake. Even though I'm not a big fan of pineapples, I love the flavor and fragrance of it in cakes, especially the cake I tasted in Hot Breads. I finally got a chance to try it and it was a super duper hit. You have got to bake this cake just to experience the wonderful aroma that fills the entire house while the cake is baking and is out of the oven. So do try it and let me know how you like it and don't forget to read the recipe and my notes thoroughly before setting out to make this dessert.

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Eggless Pineapple Pastry Cake Recipe

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Prep TimeCook TimeMakes
2 Hr21 Mins12-15 Servings
AuthorCategoryMethod
CakesBaking
Eggless Pineapple Pastry Cake for blog's 5th birthday
4.8 from 10 reviews
Special occasions demand special dessert and nothing can beat this delicious and decadent eggless pineapple pastry.
Ingredients Part 1:
  • 1/2 cup yogurt
  • 1/2 cup pureed soft/silken tofu
  • 1/4 cup milk
  • 1 teaspoon pineapple extract
Ingredients Part 2:
  • 2 and 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup diced (canned) pineapple
Ingredients Part 3:
  • 1/2 cup softened unsalted butter
  • 1 and 1/4 cups white sugar
Ingredients for Filling:
  • 2 cups pineapple chunks (preferably canned in pineapple juice)
  • 1/2 cup bottled red cherries, optional
Ingredients for Frosting:
  • 2 cups whipping cream (at least 35% fat)
  • 1/4 cup white sugar
  • 1 teaspoon pineapple extract
  • as needed icing sugar (optional, see frosting recipe)
Procedure for the filling:
  1. If using fresh pineapple, in a large bowl mash the pineapple pieces and about 2-4 tablespoons of sugar lightly with a potato masher. The amount of sugar will depend upon how sweet the pineapple is. Set it aside for 30-60 minutes. Omit this step if using canned pineapple in its own juice. Just drain the pineapple chunks and reserve the juice.
Procedure for the cake:
  1. Preheat the oven at 350F/180C for 15 minutes. Line a 9x13 inch pan with parchment paper.
  2. Mix together the ingredients listed in Part 1 in a medium bowl and set aside.
  3. Sift together the Part 2 ingredients except the pineapple in another bowl.
  4. In a large bowl cream together the butter and sugar until light and creamy. If the butter is not soft enough the creamed mixture will resemble coarse crumbs. By adding some of the wet ingredients and then creaming it, should solve the problem.
  5. Add the wet ingredients in 3 portions beating after each addition. The mixture will look curdled, but that should not be a problem. It will be fine once we add the flour mixture.
  6. Add the dry mix and combine well. Fold in the 1/2 cup pineapple chunks.
  7. Spread the batter in the prepared pan.
  8. Bake for about 21-23 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 21 minutes.
  9. Transfer the pan to cooling racks. Since we have lined the pan with parchment paper, the cake should come off the pan within 15 minutes. Let it cool completely before frosting.
Procedure for whipped cream frosting:
  1. Keep the bowl (which you are going to use to prepare the frosting) and the electric beaters in the freezer for at least 15-30 minutes.
  2. Place the cream, sugar and pineapple extract in the bowl and whip until stiff peak forms. I first started with 2 cups of cream and 1/4 cup of granulated white sugar. Add additional confectioner's sugar one tablespoon at a time if you prefer more sweetness.
Assembling the cake:
  1. I sliced the cake in half and proceeded with filling the middle with cream and frosting it. But only while I was halfway through slicing I realized the cake was quite thin and I shouldn't have sliced it but instead baked another cake to make it a layer cake. It was quite a tough job to get neat layers especially with the pineapple chunks in the cake. So I definitely suggest doubling the recipe and baking 2 layers instead of slicing the cake. In that case level the top of the cakes and proceed to assemble as always.
  2. Use the reserved pineapple juice to brush the cake/s, so that the cake will absorb it and be moist for days. Do not fear of too much syrup on the cakes. The cake will keep absorbing it. Before brushing it with syrup, try to dust off the crumbs from the leveled side of the cake using a dry pastry brush. Now pour the syrup directly over the cakes or use a pastry brush to dip the syrup and brush it on the cake. Leave the cakes to soak the syrup for at least 15 minutes. Soaking it for more time is fine too.
  3. Place one slice/cake on a serving platter or cake stand. The neat and flat side should be on the bottom and the syrup brushed side should be on the top. Spread the pineapple and cherry chunks on the cake and cover it with half of the frosting.
  4. Place the other cake on top of the filling. The syrup side should be facing down and the smooth side should be on top for this one. Cover it with the rest of the whipped cream and garnish it with pineapple pieces and whole cherries or as you please.

My Notes:
  1. If you don't want to double the recipe but still prefer a layered cake then bake it in two 8/9 inch round/square pans instead.
  2. I have tried this recipe with canned pineapple for convenience sake but you could try it with fresh pineapple too. Use store bought whipped topping if you don't have the time to make it at home.
  3. I have not tried this cake recipe with all-purpose flour, so I do not know if the texture will be as good as this one with cake flour.
  4. Add another half to a cup of whipping cream if you want to frost the sides of the cake too.
  5. The nutritional information is based on 15 servings and 2.5 cups of whipping cream.
Nutritional Information for 1 Slice
Calories: 268.9
Total Fat: 9.0 g
Saturated fat: 5.4 g
Unsaturated fat: 3.0 g
Cholesterol: 25.0 mg
Total Carbohydrate: 44.7 g
Sugars: 26.6 g
Dietary Fiber: 1.0 g
Protein: 3.5 g
Sodium: 210.5 mg
Potassium: 123.3 mg
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Pineapple Pastry


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97 COMMENTS

  1. Hi, So I tried using whipping cream, it just becomes very runny and I don’t get stiff peaks. Can you please suggest the brand to use for whipping cream. I live in New Jersey. Thanks

  2. Hi Madhuram
    I was looking through the internet for eggless vanilla cake and found yours. I am making a cake for a large crowd about 400 servings. Will this recipe be okay if scaled to the servings? Would I need to amend the size of any of the ingredients like baking powder or soda? How about if I cut the quantity of butter a little and add oil instead?

    Any other inputs on baking large eggless cakes will be appreciated. I am not a professional baker. It is just a hobby, but this time I want to bake for large group.

    Thank You for your efforts
    Mehal

    • Wow! 400 servings! I have never baked anything like that, not even remotely close to such a huge batch. So I really don’t have any tips. Also not sure how scaling the recipe will result. I’m sorry Mehal.

  3. Hi Madhuram,

    What if I would like a 3 layered cake in a 9*13 pan (I don’t know if ‘depth’ of the pan matters?) then would I just triple the entire recipe (please note: I also want to frost the sides of the cake)?

    THANK YOU!
    Jyoti Johal

    • Probably Joyti, because splitting the cake was not a good idea given the texture of the cake. Yes you would need more frosting too.

    • Pineapple extract or essence will be available in the baking section along with the other extracts in the regular grocery stores and in Indian stores as well.

  4. Hi Madhuram ,
    Baked this cake yesterday. The layers were thin I baked in two 9 inch rounds but the layers didn’t rise though the room was filled with beautiful aroma. But the cake sinked instead of rising. I also wanted to ask wat is the purpose of using tofu? Can’t we use simple eggless vanilla cake recipe that works add pineapple essence instead and add pineapple chunks and bake ?

    • You may use a regular vanilla cake recipe too. I feel that the combination of tofu and yogurt gives a very good texture to the cake. The original base for this recipe is the strawberry cream cake recipe. If you see that recipe you will notice that I have used two 9-inch pans to bake the cake and it did turn out GREAT! So I’m not sure where you might have gone wrong.

  5. Hi dear I have soaked the eggless cakes in sauce earlier nd have face same problem like mentioned by Shyam that top gets soggy but inside no syrup nd that tastes very bad what do u mean by poking the cake enough u haven’t said that we need to poke the cake before soaking in syrup

    • Hi Mona, once the plain cake is baked and removed from the pan, poke it with a fork or wooden skewer. Then apply the sugar syrup using a brush. Leave it for an hour or so and the frost.

  6. Hi,
    I tried this cake and it came out well. But when I tried brushing the pineapple juice on the single layer cake that I had prepared (I baked a single layer and did not cut it into two) the cake did not absorb much instead the top part became soggy. So my question is how much juice is needed and how to ensure that the cake absorbs it.

  7. Hello madhuram,
    Thnx a lot for sharing this wonderful receipies.pls tel me how to make this in pressure cooker. Also wer can i find ur other cake receipies. Pls share d info.big thanx in advance

  8. Hey Madhuram,

    Thanks much for this recipe. I made it over the weekend and it came out great. Baked two cakes (9″ rounds) and used egg replacer on top of all the ingredients you mentioned since few of the rewires mentioned that their cakes did not bake well. Mine turned out spectacular. Next time, I will add the pineapple extract as well.

  9. Hi!
    I had tried banana cake receipe, the result was good. My family loved it.
    I want to try pineapple cake receipe but i don’t know what is silken tofu is it panner?? or which other substitute I can use pls let me know.

    Thanks

    • Tofu is similar to paneer but made out of soy milk. These days it’s available in almost all grocery stores. This recipe works out great in the combination I have mentioned. Other substitute can be applesauce but I’m not sure if you will get the same result texture-wise.

  10. Your recipe seems very tempting to make and try it out immediately!! But I failed to understand on part 3 onward. What you mean by wet ingredients and dry ingredients and 5th part adding flour to wet ingredients then finally add dry ingredients to it. Can you please explain the ingredients instead. Thanks.
    (I think I’m lost on when to add part 3 ingredients
    and flour I guess.)

    • You will have to add the wet ingredients mix (yogurt, tofu etc) to the creamed butter and sugar in 3 parts beating after each addition. Then to this add the flour mix, mix it well and then stir in the pineapple. Hope it’s clear now, Haritha.

  11. Hey Madhuram,

    Thats an awesome recipe..I want to bake this cake. But dont have much time, as I have a baby.
    Can you please suggest me a ready made frosting that I can use. Can I use the cool whip.
    For pineapple extract, can I use the juice which I there in the canned pineapple chunks.

    Thanks in advance πŸ™‚

  12. Thanks Madhuram. You are my eggless baking guru. I have tried your silken tofu based chocolate cake and blueberry bundt cake. Both were very good. I once tried a pineapple smoothie with milk, the acidic fruit curdled the milk and was very sour. So I am a bit apprehensive about the milk in this recipe. Your comments?

    • You can use yogurt itself or unsweetened applesauce but I’m not sure if the texture would be as good as this one.

  13. I tried this cake yesterday and it turned out great.I just used the same quantity but baked in two round pans and layered them.My husband and my son loved it.The only change that I made is that I replaced silken tofu with 1/2 cup unsweetened apple sauce(Idea from your tutti frutti cake).Thanks for sharing your recipes!

    • You’re welcome Deepthi. If possible do try this recipe with silken tofu next time and I bet that you would like that texture better than the applesauce one.

  14. I need to make cake in 12 Χ 12 pan what proportion should I use? Also will the whip cream icing stay for decorating the cake? I need to make cake this week so if you can reply.

    • I’m guessing you can use the whole recipe for one cake and make another batch if you are planning to make it a layered cake. I wouldn’t suggest halving just the one cake because it will be very thin. I have not tried decorating with whipped cream frosting so don’t know how it will work.

      • Hi, I tried the recipe and it turned out perfect. I baked it twice in 12 Χ 12 pan for layer cake. The batter was bit difficult to spread since it was sticky and not easy to spread. I also used the frosting recipe and also added tbsp of instant pudding for stabilization. It was great frosting recipe. I would prefer whipped cream frosting compared to buttercream frosting as it is light and uses less sugar. Thank you for the recipe again.

  15. I attempted this cake recently for my son’s party and it was an instant super hit! It was super moist and closest in taste to an Indian eggless cake back at home. The only twist I did was that I added EnerG (equivalent of 2 eggs) on top of the Part 1 ingredients. I should also add that this was my first experience making eggless cake. Thank you so much for sharing.

  16. I am going to try this tonight. Is there any further tips/things to be careful about so that it comes out nice, light, and moist? btw, this is my first cake ever!

  17. Hi, what’s the difference between plain flour, self raising flour, all purpose flour and the cake flour that you mention. Please I fail to understand the difference. Kindly get back to me as I want to bake a cake this weekend. Thank you for sharing your recipes.

    Love,
    Yashoda

  18. Hi, I tried today this recipe. This is the first time your recipe didn’t work out. I dont know what was wrong. Cake is Baked from the sides but inside center is still wet. I baked for 35 minutes eventhough :((

    • I would have to second the above opinion. I am so confident of your recipes that I tried this for a birthday. After baking for 35mins, I turned
      off the oven, left the cake in there and came for after a couple of
      hours and it was done! The edges were crunchier. of course. I doused
      the whole cake with the pineapple juice from 2 cans to soften it.

      • Thanks Bindu. May I ask you why you have baked it for 35 mins, Bindu? I have stated the baking time as 21-23 minutes only. That’s the edges have turned crunchier I believe.

  19. Madhu,

    I just baked this cake. It came out dense πŸ™ I dont know what i did wrong. I turned the pineapple to paste and added 0.5 cup of that paste to the batter. I did not over mix. Is the pineapple paste the reason?

    sowmya

  20. hi I am very new in baking & somehow i find your blog and it is really intresting. i don’t know anything about silken tofu, can you plz tell me how it is pureed? looking forwar for ur replay.

  21. Being that my of my boys is highly allergic to eggs, I love your egg-less recipes. I have made many of them and the family quite enjoy it. With that said, what can I substitute the tofu with as my son is also allergic to that ingredient?

      • Hi Madhuram, as you suggested, to REPLACE 1/2 cup silken tofu with yogurt itself… so that means, it makes 1 full cup yogurt, instead of half as mentioned in the recipe… Right?

          • Hi Madhuram, Thanks for replying back and sorry for my late ” thank you”

            I have a question that is not related to the recipe. Have you ever tried making a cake with “BOXED CAKE MIX”? I brought one: FRENCH VANILLA CAKE MIX, and the recipe says just add 1 cup water, 1/2 cup oil and 3 eggs. What could I use to replace 3 eggs, so as to make a moist cake and not crumbly texture? I don’t want to use silken tofu and applesauce(coz’ it adds apple taste to the cake).

            Also, one more question, what can be added to the frosting to make it stiff, in case, it turns out liquidy?

            Sorry to trouble you and looking forward to your reply.

          • You can use 3/4th of a cup of plain yogurt. Frosting tends to get runny if the kitchen is hot. So you can either put it in the fridge or add more confectioner’s sugar.

  22. Hello Madhuram,
    First of all finding you blog is serendipity at its best! I am so glad I can now bake eggless delicacies for my friends and family. Thank you.

    My question for you is where on earth did you find the whipping cream? I live in India and I have tried several stores but all they carry is ‘fresh cream’. Its not the same thing is it? And it does not have more than 25% fat. I bought it last time and it simpy wouldn’t whip!!!

    What should I do? Thanks once again and yes I am going to try your eggless vanilla cupcakes recipe..

    Regards,
    A fellow baker! πŸ™‚

    • I’ll try to find out something for you Anjali. I have never baked in India, so don’t know a thing about the ingredients available there.

  23. Tried this recipe ydy and the cake turned out soo good! I did not use cake flour but instead the substitute you mentioned earlier and it works well. I did hunt a lot for cake flour but all I got was the Softasilk brand which says “May contain egg” and I didn’t want to take a chance as my husband is egg allergic. Which brand did you use?
    So, I am official a fan of your recipes now after the super success of the chocolate cake and now this one. Looking forward to trying out more recipes!

    • Thanks Pari. I actually don’t remember which brand I used and don’t have it at home to check it for you. Did you check Great Value brand of Walmart? If I remember right, I think that’s the brand which doesn’t say anything about eggs.

  24. LOvely the cake looks stunning love this eggless version.I struggle a lot with this making of cake since its eggless.I am so happy to see u getting everything perfectly. Glad to know you.

  25. I LOVE your website. I have been allergic to eggs for almost 40 years and have used lots of recipes that produced pretty “gross” results. Your recipes are wonderful! I will have to modify some a bit to make them lower in fat. Thank you and keep up the good work!

  26. Madhu,
    Yeh I think Indian store would have it. Although I’m thinking of baking the I Can’t Believe It’s Eggless Chocolate Cake! with a decor of thomas train engine with Piping Gel that I just made at home. Forgive my fickle mentality, but I will definitely try this again!

    I was just wondering, you have not added curd with silken tofu there. Which is a softer cake? pineapple or chocolate? Because I had tried a chocolate cake with condensed milk and found that in a few hours it was hard and dry to cut through. Oh and the embarassement! And I really want a super moist cake like the egg one as all my guests are non-vegetarians πŸ™ Please advice?

    Also, yesterday I had tried the vanilla cupcakes from your blog with the Egg-replacer, I added 1-2 tblspn of curd to give it extra lift and flavour. But they sunk in badly and were a little dense inside. Could I have over-mixed, the extra curd or would it be the self-rising flour?

    Thanks,
    Sowmya

    • That’s okay Sowmya. Both the cakes were soft. But I would say that the vanilla sponge cake recipe in the Pineapple cake was soft because of brushing it with sugar syrup. Earlier I too would bake cakes and it would become dry after storing it in the refrigerator. So the trick is not the eggs but simply brushing sugar syrup and let the sponge soak it all in. So you can get moist cakes just by following this trick.

      Regarding the eggless vanilla cake, I’m not sure because some of the readers don’t get it right. I would think it’s either over mixing or filling the cups with too much batter. Also I have not used self-rising flour in the recipe. So if you had used it and then the leaveners mentioned in the recipe too then no doubt that it was a mess.

  27. Hi Madhu,
    I was thinking of baking this cake for my son’s birthday coming sunday. I did not find pineapple extract and didn’t like the idea of having chunks of pineapple in a birthday cake. What do you think if I mashed it and added them as suggested in step 6, to the cake mix? I am also using self-raising flour, that would be equal to cake flour? Is there a substitute to it?

    • Hi Sowmya, did you look for pineapple extract in your local Indian grocery store? Because I got mine there. The reason I’m particular about the extract/essence is, it gives an amazing aroma/flavor to the cake. Actually I thought I could have added some more too. Otherwise just go with vanilla extract itself. You could used drained crushed pineapple instead of chunks. Cake flour and self-rising flour is not the same. Cake flour is also called pastry flour and has a lower protein content which gives the cakes/cupcakes a delicate/light texture. Self-rising flour has baking powder added to it. Both can’t be used interchangeably. The closest subsitute for 1 cup of cake flour is adding a tablespoon of cornstarch to a 1 cup measure and fillling the rest with all-purpose flour.

  28. Thank you for all of your wonderful ideas! I LOVE your blog and go to it all the time for recipes! I have referred many family members and friends. πŸ™‚

  29. Happy Anniversary, I’m new to your blog but loved what I’ve seen so I put “you” in my reader straightaway. Don’t want to miss anything. Pineapple really says spring so this cake will be making an appearance at our house very soon.

  30. Wow…Beautiful Yummy cake! I need to try this first, because I always wanted to have this one without an egg!!
    Thanks for sharing:)

    • In US and Canada, silken tofu will be usually available in the refrigerator next to salad dressings, smoothies and other salad greens. You can find it in all Oriental grocery stores too. Ener-G egg replacer should be available in the organic and gluten-free products aisle. I don’t know where it is available in other countries.

  31. Great yummo cake!! Can tofu b substituted w anything …?? Egg replacer etc…??
    Congrats on yr 5th yr n kp baking we need u..

    • Thanks Upma. Unsweetened applesauce would be a better substitute or just use all yogurt itself. But I don’t think that the texture will be as good/perfect as with the tofu-yogurt combo.

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