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.
when using fresh pineapple should we stew it???
if using fresh pine apple should v stew it with sugar???i want to make this cake immediatly..so pls help…….
Hi Indulekha,
when using fresh pineapple you should stew it and add little sugar.
Dear Manjulaben,
I made this cake for my dad’s 71st bday, we all loved it, and topped it with ice-cream and chopped canned pineapple pieces.
I just wanted to say thank you very much for sharing your receipes. I have told many of my friends and family about your site, especially those who I know do not eat onions and garlic.
You have great varieties!
hello ma`am,
i made this cake n it was simply awesome. I want to try the same thing with orange now. Can i use whole wheat floor instead of all-purpose floor?
Made this last night and used whole wheat flour… it came out fine!
Hi Manjulaji,
Thanks for posting this recipe. I made this cake for my mom’s 69th birthday, she is a total vergetarian and she enjoyed it a lot. I did make some modifications to the recipe as per my mom’s likes and dislikes and what was available in my pantry. I used same amount of cake flour in place of the all purpose flour, I subsituted 1 cup of grated carrots for pineapple as my mom does not like pineapple and 1/2 cup water for the pineapple juice. Since I had to use water in place of the pineapple juice I added 2 tablespoons of powdered sugar. I also substituted 1/2 tsp of ground pumpkin spice in place of the cardamom powder as I did not have that in my pantry. I add 2 tablespoons of chopped walnuts and 1 tablespoon of golden raisins roughly chopped. I baked the cake in a 2 qt square corningware dish and so I had to increase the baking time to 30 minutes. All in all the cake turned out super moist and very delicious. Thanks to you for your hard work and sharing all tehse wonderful recipes with the rest of the world. My mom had given up on onions, garlic about a few years ago and now when she visits me, thanks to your website, I am able to make the same dishes for all of us and she can enjoy them too as they are all saatvik. Thanks a million.
hi aunty,
i really like your this recipe of pineapple cake…. its awesome…
can u pls show the recipe of eggless sponge cake and eggless blackforest cake that we get in india
namastey aunty ji ,
i want to ask that in which you have put that cake in the oven so instead of that i can use glass bowl
hi aunty..
i made this recepie but by mistake i emptied all the pineapple pieces in the batter i hope it turns out ok….i was so xcited to make it but seems it shall be a mess if not bakes properly.
neways thx Aunty 4 the gr8 recepie.
Hi Ami,
What happend to cake, you know best part of the cooking is fix up your so call mess.
For your information: 1/2 cup butter = 1 stick
i made this cake…it was soft and spongy but it got spoiled the next day only
Hi sonia,even mine got spoiled in 2 days,because the cake was too moist.
hmmm…i think we should have kept it in fridge..