Eggless Pineapple Cake
April 20th, 2009 filed under Desserts
This is an easy and delicious eggless pineapple cake recipe and this can be served any time of the day, and for any occasion.
Ingredients:
- 1-1/4 cup all purpose flour (maida)
- 1/2 can (7oz) sweetened condense milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1 20 oz can crushed pineapple, drained. Save the juice.
Method
- Preheat the oven at 325 degrees (F).
- Grease 8×8 inches cake pan
- Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
- Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
- In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk.
- Gently fold every thing together.
- Pour the mixture in greased cake pan.
- Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
- Remove the cake from the oven and let it cool off for few minutes only.
- Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
- Prick the cake several places with a fork.
- Brush the top of the cake generously with the leftover pineapple juice while still hot.
- Let cake cool before slicing the cake.
hi manjula, i tried your eggless pineaple cake for my son who cannot eat egg as he is allergic to it. He enjoyed it n so did my whole family,thanks a lot
ashwini
Sarita,
I also noticed in your mail to Manjula that you stated
“I put it in oven with 375 deg as u said,within 5 min cake’s top layer becames black”
If you notice – Manjula’s recipe says 325.
That still should NOT have caused your cake to burn so quickly within the first five minutes but …… double check your temperature as always.
Hope this helps!
Sarita,
Just to be curious? Do you live in the States? People have ovens from all over the world and they can be different so I want to make sure what I’m talking about is correct. It sounds like you might have not preheated the over properly, had it on the wrong temperature or you may have somehow had it on broiler element on perhaps. The reason I say this is because I have a Viking double convection oven and when I turn my oven on to “bake” and set the temperature, while the oven is preheating, it preheats by also using the broiler to help speed up the preheating process. Once it reaches the desired set temperature, the broiler element shuts off automatically.
What happened to you – happened to me once. We’d just built and moved into our home and I wasn’t familiar enough with my oven and only after putting something in the oven to bake and not preheating the oven to the full temperature and having the top become completely black – I read my oven instructions and discovered why.
I would definitely try making the cake again but make sure that your oven is set properly and that the top heating elements are working properly (since that is where your cake burned – the top) before putting your cake in – that way you won’t waste an entire cake and wind up having it burn again.
Hi Manjula aunty,I have just seen ur all recps,I tried eggless pinapple cake,But I got problem,I put it in oven with 375 deg as u said,within 5 min cake’s top layer becames black ,it was smelling burning ,so i lower temp to 180 degs,and kept it for 20 min,I saw cake had risen a lot ,and taken it out an checked with knife,so it was not cooked at bootom side,so why cake might hv burnt?
Sarita, did you bake the cake too close to the top of the oven? Always bake using the rack in the MIDDLE of the oven so there is equal distance to the top and bottom of the inside of the oven.
Sarita,
In US the unit is Fahrenheit but in India all appliances have temperature in Celsius which might have made your cake burn. A friend of mine made the same mistake as she was used to 180C which is about 350 F. She did not convert and her cake did not cook properly.
This is an excellent receipe. Made it for my husbands birthday and everyone loved it. Thanks for the wonderful reciepe.
Hello Aunty,
i have a question…my oven has different symbols like top n bottom heat, bottom heat only , top heat only….which one should be set for baking a cake…
pls reply soon as i am new to baking…
thanks…n regards
Chavi,
You seem to have an OTG. It bakes excellent cake. The top heat option is for broiling, which is generally used for meats and for browning purpose. The bottom heat is used for baking. Both heat are required while making Naan or Baati. You may also search on Google as I am not an expert but have an OTG in India. Right now I am in US so have a bigger oven. Hope this helps you.
Hi Sonal.
Thanks a lot for your reply..i really dont know if its an OTG because it looks like an oven to me. Its a big oven below my cooking range…but your reply is very helpful….regards
Hi,
I have a no bake eggless cheesecake recipe that is very easy – this may work better for people here in the US or other areas as I am not sure if you’d be able to get all the ingredients / pans there. If you don’t want
2 cups grambcracker crumbs – you can buy them already crushed or crush them yourself. If you crush them yourself – make sure they are very fine.
6 Tbsp. Margarine, melted
1 cup Sugar, divided
4 pkg / blocks (8 oz. each) Cream Cheese, softened
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
TO MAKE
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
TO PREPARE THE CHEESECAKE FILLING
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended.
Stir / Fold in thawed tub of whipped topping and then gently spoon over crust.
REFRIGERATE 4 hours or until firm.
If you wish to make this a strawberry or cherry cheesecake – use one can of strawberry or cherry pie filling and top the prepared cheesecake after it’s set in the refrigerator for 4 hours or until firm and set.
Store leftovers in refrigerator.
If you wish to make a smaller version – cut ingredients in half and use a 9 inch pie plate – follow same direction just use half the amount of ingredients and prepare in a 9 inch pie plate.
Liane,
This looks good I will try this soon and let you know.
Thank you,
Thanks Manjula,
I know that you’ll enjoy it. It’s very simple. I wrote that you have to used “lite” cool whip but you can actually use any kind that you would like.
Also, if you like to have a little bit thicker graham cracker crust on the bottom you can always increase the amount of graham crackers by 3/4 cup and add another tablespoon or two of melted butter. Sometimes I also will add another half can of pie filling as well if I want more of that. It’s versatile and as cooks know – you can always play around with it. Enjoy!
Aunti, I want to thank you for this amazing recipe. My husband absolutely adores this cake. I had tried some other eggless cakes, but none had the moist consistency my husband loves. I also tried making it as an apple cake, which we also enjoyed very much. I used granny smith apples, and they aren’t very juicy, so I used apple juice from a bottle for the liquid. I processed the apples in the food processor until they were about the same size pieces as crushed pineapple. I had made those things that look like pretzels which you dip in sugar syrup, so I had syrup to spare. I used that on top of the cake by just painting it on lightly after warming it in the microwave and then sprinkled the top with a little cinnamon. Very tasty! But my husband says to be sure and tell you he likes your pineapple best.
Hi aunty,
The cake came out very well and my parents liked it so much. I have a request can you also post how to make eggless cheese cake and eggless white forest cake.
Thank you.
Hi Aunti Ji,
I am so pleased to have found your website. I have made quite a few recipes from your site and have been very pleased with the results each time. As a vegetarian it’s difficult to find good eggless cake recipes and I don’t feel egg replacers are a good substitute, but now I have found the perfect cake. Your eggless pineapple cake is the only cake that I have come across that is spongy and moist. I recently made them for my children’s 2nd and 4th birthdays. Once they were decorated they looked amazing our guests could not believe they were homemade. I was wondering can the pineapples be replaced with something else to give a different flavour? I would be very grateful if you could recommend a chocolate cake recipe. Aunti ji please post more cake recipes. Thank you.