This is the 2nd cake I baked for my little one’s birthday. The one bowl chocolate cupcakes was the 3rd. Reserving the first and the best for the last, which is none other than the strawberry cake recipe.
I had my eye on the pineapple sheet cake recipe for quite sometime now. Previously I have tried 2 sheet cake recipes from Taste of Home and both were super-duper hits. The Texas Chocolate Sheet cake and the White Texas Sheet cake. I have become a huge fan of sheet cakes, because it’s very easy to put together, doesn’t require a lot of prep and/or time and serves an army.
Being the grand daughter of my grandmother who usually made sure that there was (more than enough) food for everybody who was present and little more extra just in case, I always get tensed while baking cake for a crowd. I keep wondering what if it’s not sufficient and bake at least 2 cakes and end up having a LOT of leftovers and this birthday party was no different.
I was not sure if the strawberry cake which I planned to bake in a 13×9 inch pan would be sufficient for the party guests, so wanted to bake another simple cake. Sheet cake was it. I felt that this was the perfect opportunity to try out the pineapple sheet cake.
Growing up, I was never a fan of pineapple. It’s only after I started baking that I started developing a taste for pineapple. I have tried a pineapple pastry cake in India which I loved so much that I wanted to replicate it and that’s how this egg less pineapple pastry cake was born. That cake was “out-of-this-world” decadent, moist and tasty. Since then I have become a pineapple fan. So this was yet another reason that I wanted to bake the pineapple sheet cake.
When I first saw the recipe I was surprised that it did not use any fat (butter, oil or margarine) other than the fat from the eggs. I was wondering how this would affect the recipe, because I was not even going to use eggs. I was quite hesitant to try it and was on the fence about adding some fat to the recipe, but took a leap of faith and as usual used my winning egg substitute combination: plain yogurt and silken tofu.
Needless to say the cake turned out awesome. Everybody loved it at the party.
Eggless Pineapple Sheet Cake Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||32 Mins||24 Slices|
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/4 cup yogurt, plain
- 1/4 cup silken tofu (pureed)
- 2 teaspoons baking soda
- 1 teaspoon pineapple extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 ounces) crushed pineapple
- 1 cups walnuts, chopped
- 1 pack (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3 and 3/4 cups confectioner’s sugar
- 1 teaspoon pineapple extract
- 1/2 cup walnuts, chopped
- Preheat oven at 350F/180C for 15 minutes. Grease a jelly roll pan (15×10 inches) with non-stick cooking spray and set aside.
- In a large bowl combine together all the cake ingredients, except the nuts and beat well. Stir in the nuts too.
- Spread the batter into the prepared pan. Bake for about 30-35 minutes. I took out mine around the 32nd minute itself. I saw that the cake started pulling away from the sides of the pan.
- Let the cake cool in the pan itself on a wire rack.
- Meanwhile prepare the icing, by beating together the cream cheese, butter, sugar and pineapple extract; until nice and smooth. Spread over the cake and sprinkle with the chopped nuts.
- I would suggest reducing the quantity of sugar by 1/4 cup because I personally felt that the cake was quite sweet.
I made this recipes with substitutions based on what I had on hand . I subbed applesauce for the tofu and buttermilk for the yogurt and added 1/2 cup melted unsalted butter as suggested by another commenter. I also decreased the sugar as suggested . I used rum extract instead of pineapple extract. Awesome tasting cake . My cake was also ready in 32 minutes .
Wow! I’m glad to hear that the cake turned out great even after all the substitutions. Thank you very much for leaving your feedback, Thandy.
Thanks Madhuram. BTW, do you have the recipe for pineapple upside-down cake? I want to make it.
You’re welcome Swetha. Sorry I haven’t tried it.
Hi Madhuram, loved your page. Just wanted to check if we would like to replace tofu in this recipe then what it could be and what should be the amount?
I’m thinking yogurt itself. But not sure how the texture will be because I haven’t tried it.
Plz let me know the replacement of tofu In this recipe,searching for a pineapple cake recipe from long time,would love to try ur recipe
Probably yogurt itself should be fine.
Should I drain the pineapple or use juice and all?
should I drain the pineapple or use it juice and all?
No you don’t have to drain. Just mix it in.
Hi, I was wanting to know whether I could use pineapple juice instead of essence whih come along with the chunks in the tin?
That will add moisture to the recipe and you will have to cut back on the liquid ingredient in the recipe. Moreover the essence will give a better pineapple flavour than the juice.
I made this cake and flavor was very good. However it was very dense and super moist not light and fluffy. Is it supposed to be like this? Making a cake for a vegetarian and have never baked without eggs. Just wanted to know if this is the way it’s supposed to be or if I did something wrong. Maybe I didn’t bake it long enough
Yes this is quite a dense cake because of the crushed pineapple we are using. It gives the cake moistness and denseness.
What should I replace silken tofu with?
Can you please add me to your list.
Thank you for wonderful recipes
Hmm..maybe unsweetened applesauce..not sure if it will have the same effect though. Sure will definitely. 🙂
Can I substitute additional yoghurt in place of tofu. Thanks
Hmm..probably. I haven’t tried it though.
Hi, I really love your site with all the awesome recipes. I really want to try the pineapple sheet cake. However can I bake it in a regular cake tin instead of on a cookie sheet?
Thanks for the great recipes and keep them coming!
You could. The baking time and the measurement would vary depending upon the pan size you choose.
Excellent site with great recipes. I am a novice baker; I took chocolate muffins to work using one of your recipes and my colleagues thought I had bought them from a professional bakery and trying to pass them off as my home baking.
Please add me to your group for new recipe & updates
I tried ur pineapple sheet cake recipe..and it turned out really well..However I made the following changes..1) reduced the sugar by 1/4 th cup as suggested.
2) added 1/2 cup of melted unsalted butter.3)used 1/2 tin of 490 g tin of pineapple tid bids (crushed into paste using a mixer grinder).
4) have replaced silken tofu with 1/2 cup unsweetened applesauce.
Needless to say..all ur recipes are just mind blowing. .and any event in my family is incomplete without your delicious signature cakes..the last I tried recently was Banana Nutella muffin recipe on my son’s bday and chocolate texas sheet cake on my sister in laws bday.
I would take pride in claiming myself as the biggest fan of your blog!
Thanks once again..n keep up the good work! 😉
Awwww…so nice of you Anshu. Thank you so much for your generous compliments. I’m so happy to know that all the recipes have turned out great.
Pls add me to your group for new recipe n updats.
Yes done, Rinku.
can you please suggest an alternative for silken tofu as we live in ghana and dont get this here
You could try unsweetened applesauce but I’m not sure about the texture though.