Eggless pineapple Cake

Eggless pineapple Cake




 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. 


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.


  • 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
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.
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.





21 thoughts on “Eggless pineapple Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *