Happy Earth day to everyone!..and on this beautiful day I have a recipe for an eggless pineapple cake. What better way to celebrate the wonderful planet we all live on? This was the first ever cake recipe I possessed. I had found this in the recipe section of a woman’s magazine in India. At that time, I had never ventured into baking nor did I possess an oven. I just cut out the recipe and added it to my collections.
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But when I started to bake, this was the first cake I tried and ever since, I have made it quite a number of times. I love the moist texture of this cake and the beautiful flavor of pineapple adding a subtle tartness which when combined with icing tastes perfect. The original recipe did not call for cake flour which is just one of my additions. Instead of cake flour you can use a combination of 1-3/4 cups all purpose flour and 1/4 cup corn starch.
Ingredients:
- 1- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 (14oz/397gms) can sweetened condensed milk
- 1 (20oz/ 567 gms)can crushed pineapple with the juice [ We will use the entire can of pineapple juice and half of crushed pineapple- See additional notes at the end of the post]
- 1 teaspoon baking powder
- 1 stick/ 1/2 cup unsalted butter
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
Method:
Preheat oven at 350 degrees farenheit.
In a mixing bowl combine flour, baking soda and baking powder.
Add condensed milk, butter, vanilla extract and 3/4 of pineapple juice and stir and fold everything together.
Grease a 9 ” round pan with baking spray or parchment paper and pour the cake mix into it.
Bake for 35-40 minutes or until a toothpick inserted at the centre comes out clean.
Allow the cake to cool properly before frosting.
Prepare the frosting of choice. I used simple buttercream frosting by blending confectioners sugar, butter, and vanilla extract. Beat until the mixture forms stiff peaks.
Now divide the cooled cake horizontally into half using a cake leveller or a serrated knife.
Carefully slide the top layer using a cake lifter or cake board or a flat plate and keep it aside.
Place the bottom cake layer with the cut side up on the cake board or serving tray.
Fill a decorating bag with medium consistency icing and pipe the outside edges of the bottom layer of the cake. This piping will prevent the filling from oozing out.
Now sprinkle some pineapple juice and fill it up with the half of the crushed pineapple from the can and spread it evenly using a spatula.
Place the top layer of the cake on top of the filling making sure it is at level.
Brush the remaining pine apple juice on top and allow it to absorb for some time.
Brush off crumbs and frost the cake with the buttercream frosting using an angled spatula.
Brush off crumbs and frost the cake with the buttercream frosting using an angled spatula.
Decorate as desired.
Notes: If you are not planning to tort and decorate the cake, then you can add the crushed pineapple while baking itself. Small pieces of crushed pineapple make the process of torting and decorating very cumbersome and quite frustrating and that is the reason I add it as a filling after baking and dividing the cake.
Wow!! That's a lovely cake Kavita!! Love the decorations!
Yummy frosting n delicious cake, lovely!!
Thanx for droping by my space n hope u'll follow my space publicly 🙂
This looks so delicious.
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Looks superb kavitha 🙂
http://lavanyasrecipes.blogspot.com/
Yummy n delicious looking cake.
Celebrating earth day with a cake.You don't need to find an occasion for such yummy moist cake.That too Eggless.
yummy and delicious cake.nice frosting.perfectly match for Earth Day.nice to follow u.do drop sometime on my space.and joint u r interested
Hi. There is an award waiting for you at my space. Do visit.
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Wowwww really yummyyy n loved the decoration and very sleek cake toooo 😉
Gorgeous cake!! Looks so inviting!!
beautiful and delicious cake ..loved the cool frosting colours..
It's so LOVELY!! Great decoration!!
Looks Awesome kavi! I am planning tomake it this weekend! Tell me one thing 1 can crushed pinepaple pineapple means what is the size of the can. Here we get only cut or slices canned with juice. SO I was planning to use that by crushing the pieces. Like i got a can of 567 Gms. will that be a lot? Let me know please!
Thank u so much Sangee..let me know the outcome..I used the 20 oz can which is the same as 567 gms..i used the entire juice from this can that is 3/4 while baking and the remaining to brush on the baked cake. I used only half of the crushed pineapple..I will update this on my post as well..thanks again for bringing it to my notice.
Hey Kavi! The cake turned out awesome! Made it for a birthday party! Sabko bahut acha laga 🙂 I followed ur recipe A to Z!
Wow Sangee.. Great.. Feels so good when u say u tried something and it was this successful.. Thank u so much yaar for your wonderful feedback!
Superb recipe and lovely clicks
I used to make cakes at home. When it is hot it looks yummy. after cooling in the room temp the top portion is sticky sticky. Why is it so. What the is mistake please clarify
kavita when u say cake flour is it the self rising flour or is it the ready sponge flour we use?
If your cake top turns out sticky it may be due to any of the following reasons:
The cake was stored while still warm.
The liquid was over measured.
The cake was under-baked – the oven temperature was too low and/or the baking time was too short.
The air humidity was too high.
Self rising flour is all purpose flour which has baking powder & salt added to it.
Cake flour is made predominantly of soft wheat. Its fine texture and high starch content make it ideal for making tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much. I hope this helps.