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Eggless Pineapple Cake | Pineapple Pastry Recipe
Pineapple Pastry is a delightful dessert bursting with sweet, tart, and tangy flavors. Fluffy and tender cake is layered with a creamy whipped frosting, and the bright taste of pineapple is in every bite.
Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 495 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 Vanilla Cake or sponge cake - small to medium-sized, homemade or store-brought
- 200 ml whipping cream or heavy cream
- ¼ teaspoon vanilla extract or pineapple essence
- 4 to 5 tablespoons icing sugar or as required
- 2 to 3 pineapple slices tinned or canned, finely chopped
- 3 to 4 pineapple slices tinned or canned, for decoration
- 5 to 6 glazed cherries for decoration or chocolate chips, optional
- 2 to 3 teaspoons pineapple juice for brushing on the cake, homemade or canned, optional
Instructions
Preparation
- Remove the 2 to 3 pineapple slices from the can draining the syrup in the can itself. Finely chop the pineapple slices and set aside.
- Slice the cake with a serrated knife from the center carefully into two equal halves.
- Brush the base slice of the cake with some pineapple juice. This is an optional step. If you do not have pineapple juice, brush with some sugar water. To make sugar water, simply dissolve a 2 to 3 teaspoons of sugar in 2 to 3 tablespoons of water. Mix well and use.
Cup of Yum
Make Cream Frosting
- In a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract or pineapple essence, at high speed till you get stiff peaks in the cream.
- You can also use a hand held electric beater to whip the cream.
- Taste the whipped cream and add more icing sugar if needed.
- The cream should have stiff peaks – meaning on turning the bowl the cream should not fall.
- Mix the finely chopped pineapple with ¼ or ⅓ portion of the whipped cream in a separate bowl.
Make Pineapple Cake
- Spread the pineapple cream frosting on the base slice evenly..
- Keep the other cake half over on top.
- Now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.
- Decorate the top of the cake with a few more pineapple slices.
- Keep the Pineapple Pastry in the refrigerator for 2 to 3 hours so that the cream icing sets.
- Serve the Eggless Pineapple Cake immediately.
- Or you can keep it covered in the fridge and then serve later.
- It is advisable to finish this Pineapple Cake in a day or two.
Notes
- The whipping cream of heavy cream should be fresh. Make sure it has not gone rancid.
- You could use fresh pineapple or canned pineapple. If using fresh pineapple, make sure it tastes sweet. If you prefer you can also cook the fresh pineapple cubes with some sugar and water until they are slightly softened but not mushy.
- This recipe can be easily scaled up to make for more servings. In this case use two to three small to medium-sized vanilla cake.
Nutrition Information
Calories
495kcal
(25%)
Carbohydrates
87g
(29%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
38mg
(13%)
Sodium
607mg
(25%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
517IU
(10%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.3mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.1mg
Vitamin B12
0.1µg
Vitamin C
5mg
(6%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
4µg
Calcium
219mg
(22%)
Vitamin B9 (Folate)
64µg
Iron
2mg
(11%)
Magnesium
19mg
Phosphorus
313mg
Zinc
1mg
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 495
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 87g | 29% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 607mg | 25% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 517IU | 10% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 4µg | |
| Calcium | 219mg | 22% |
| Vitamin B9 (Folate) | 64µg | |
| Iron | 2mg | 11% |
| Magnesium | 19mg | 5% |
| Phosphorus | 313mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.