Pineapple Cake
This recipe of pineapple cake is from one of the Indian bakeries. Pineapple cake is famous in India. They are also called pineapple pastries. I remember ordering these cakes for special occasions, and I always thought this was very difficult to make. This recipe is inspired by one of the bakeries in India. It is a sponge cake soaked with pineapple syrup and frosted with whipped cream. Simple yet tastes so great!’
The best part of this cake is that it can be made and assembled all in 60 minutes. It tastes best when refrigerated for at least an hour as it will absorb all the syrup and make it moist. It tastes even better the day after. It is good to store the cake in the refrigerator for up to three days.
I have used an easy recipe to make the sponge cake. I have beaten the egg whites and yellow together. But beating whites with 1/2 cup sugar and yellow with half cup sugar makes it even spongier. Oil is used instead of butter to make it lighter. When we use butter in cakes, it tends to harden when cold and is not so great to soak.
I have used canned pineapple juice in this recipe, but I have made it several times with fresh pineapple juice. If the pineapple is sour, add a little more sugar to the pineapple juice.
Whipped cream makes this cake lighter. Since I have not used any whipped cream stabilizer, I have kept the decorations minimal. If you are decorating with frosting, adding a stabilizer to the whipped cream is recommended.
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Pineapple Cake
- Total Time: 1 hour
Description
This recipe of pineapple cake is from one of the Indian bakeries. Pineapple cake is famous in India. They are also called pineapple pastries. It is a sponge cake soaked with pineapple syrup and frosted with whipped cream. Simple yet tastes so great!’
Ingredients
Eggs- 4
Vanilla extract- 1 Tbsp.
Sugar- 1 cup + 2 Tbsp
All-purpose flour- 1 cup
Baking powder- 1 Tsp.
Oil- 1/4 cup
Milk- 1/4th cup
Pineapple juice – 3/4 cup
Powdered Sugar- 2 Tbsp
Heavy Whipping Cream- 2 cups
Instructions
1. Take four eggs and 1 Tbsp of vanilla extract. Beat the eggs and vanilla extract for a minute.
2. Add 1 cup of white granulated sugar to the eggs and continue to beat while adding the sugar.
3. Add 1/4 cup of oil, 1/4 cup of milk, and beat for an additional minute.
4. Sift 1 cup of all-purpose flour and 1 tsp of baking powder into the cake batter. Beat until everything is well incorporated and make sure that are no lumps in the batter.
5. Pour the prepared batter in a 6 x 4-inch pan or an 8 x 2-inch pan. Bake the cake at @375 F for 45 minutes.
6. Let the cake cool down completely before cutting it. When the cakes cool down, cut into two equal parts.
7. Reserve about 3/4 cup of pineapple juice from the canned pineapple. You can also use fresh pineapple for this recipe. Add 2 Tbsp of sugar to the pineapple juice, mix and set it aside.
8. In a chilled bowl, take 2 cups of heavy whipping cream, beat the cream while adding 2 Tbsp of powdered sugar. Continue to whip the cream until stiff peaks form.
9. Place the bottom layer of the cake on a stand and soak the cake with half of the prepared pineapple juice. Place a layer of whipped cream in-between. Place another layer of cake on the top and soak the cake with the remaining pineapple juice.
10. Cover the cake with whipped cream on the top and the sides until the cake is completely frosted.
11. Decorate the cake with pineapple pieces and cherries.
12. Tastes better after refrigerating the cake for about an hour. Best to let the cake soak all the pineapple goodness overnight.
Notes
This pineapple cake can be made into an eggless sponge cake by replacing the eggs with yogurt, apple sauce, or any variety of commercially available egg replacers.
Soaking the cakes is an important part of this recipe. Since there is no pineapple juice in the cake, the longer the cakes are soaked, the cake tastes better.
Using fresh pineapple works for this cake recipe. However, canned pineapple is better for making pineapple jelly and pudding.
Fresh pineapple has an enzyme called bromelain that has magical anti-inflammatory and digestive properties. This enzyme is destroyed in the canning process. The bromelain is denatured by the heat and cannot facilitate the breakdown of collagen. Using canned pineapple allows the gelatin to firm and set.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Bake
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 296 kcal
- Sugar: 23.71g
- Sodium: 38 mg
- Fat: 16.25 g
- Saturated Fat: 6.575 g
- Unsaturated Fat: 2.256 g
- Trans Fat: 0.033 g
- Carbohydrates: 33.31 g
- Fiber: 0.3 g
- Protein: 4.2 g
- Cholesterol: 99 mg
Keywords: pineapple cake, pineapple pastry, Indian pineapple pastry recipe, easy pineapple cake, tropical cake, party pineapple cake, pineapple dessert
