LoadingAdd to favorites

Eggless Pineapple Cake

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

Eggless Pineapple Cake is an easy and delicious eggless cake recipe and this can be served any time of the day, and for any occasion.

Eggless Pineapple Cake RecipeIngredients:

  • 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

  1. Preheat the oven at 325 degrees (F).
  2. Grease 8×8 inches cake pan
  3. Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
  4. Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
  5. In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk.
  6. Gently fold every thing together.
  7. Pour the mixture in greased cake pan.
  8. 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.
  9. Remove the cake from the oven and let it cool off for few minutes only.
  10. 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.
  11. Prick the cake several places with a fork.
  12. Brush the top of the cake generously with the leftover pineapple juice while still hot.
  13. Let cake cool before slicing the cake.

Please Subscribe to my YouTube channel


215 thoughts on “Eggless Pineapple Cake

  1. 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

  2. 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!

  3. 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.

  4. 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?

    1. 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.

    2. 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.

  5. This is an excellent receipe. Made it for my husbands birthday and everyone loved it. Thanks for the wonderful reciepe.

  6. 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

    1. 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.

      1. 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

  7. 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.

      1. 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!

  8. 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. 🙂

  9. 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.

  10. 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.

  11. hai manjula aunty i have seen ur most of ur receipes i have tried that all r well and good i love it too

  12. How much minute we should cool to pour pineapple syrup, & After pouring the syrup how much time later we should cool in fridge ?

  13. Hello Auntie,

    I am sorry that, i didn’t see you have already posted a cake recipe..

    1) In India, I know only “amul butter” & that is “salty” so, if I don’t use salt in cake then ?

    2) Have you used fresh pineapple? then how you used? I read your 1 reply that you have suggested to making “stew”. How to make “pineapple stew”?

    3) Please post some more recipe of “Egg-less” cake.

    Reply me as soon as possible,

    Thank You.

    1. Archana,

      You can use Amul Butter and omit the salt in the recipe. I have been preparing cakes with amul butter and it gives a unique flavor to the cakes which you’ll definitely love.
      You can use fresh pineapple and crush it in a processor or chop it fine.

  14. Hi Manju mausi,
    How are you ? I am so happy to found you here 🙂 If you remember me, I am Runjhun, Battak and Anubha’s cousin – Kaju 🙂
    You have no idea how badly I was searching this recipe for 4 years….my husband had it somewhere and since then, craves for it…I tried lots of cakes – Vanilla cake with pineapple etc etc. nothing worked….and FINALLY !! YAYYY !!! I made this cake, it has come exactly you have showed in the video :)…now, I am waiting to eat it…I made this for my husband’s birthday :)…it’s a ‘surprise’ bday cake for him 🙂
    Hope to hear from you soon…Take care and thanks !
    Kaju

  15. Dear Jain,

    I was asked to make this cake for a girl I work with. I was so happy to find your website! Such clear and easy instructions. I look forward to visiting often.

    Best wishes, Amy

  16. Very taste Pineapple Cake recipe. i will make it in lunch for my Son to take School. Fruits are very good for health. Thanks.

  17. I really loved this recipe. As I am staying in a hostel I can’t make this.But I think this will be a yummy cake. I will try it out and let you know.Thanx aunty for your delicious recipe.

  18. Hi Manjula Aunty,

    I tried making this cake today and it came out perfect. It was very moist and spongy. My family loved it and especially my 2-1/2 year old son who usually does not eat anything sweet, loved it.

    I wanted to ask you if I can I make Orange Cake using the same recipe, just replacing pineapple for orange.

    Do reply. Thanks a ton for all your good work.

    Nannu

    1. Rozy, baking soda and baking powder are similar in that they are both leavening agents, but which one is best for a particular dish is a longer answer. They are not automaticallly interchangeable. You’d be best to Google it for more complete information.

      1. Baking soda is sodium bi-carbonate. It reacts with acids to produce carbon dioxide bubbles which make dishes rise.

        Baking powder is baking soda and an acid salt.

        When making a dish that does not have an acid component of it’s own, you use baking powder instead.

        Some recipes require both when extra leavening is required.

    1. Leena and Swati, Here is a basic recipe for butter frosting/icing (same thing):

      1) melt 1/2 cup butter in a saucepan on low heat til golden (don’t let it burn),
      2) remove butter from heat,
      3) sift 4 cups of powdered sugar/confectioner’s sugar (same thing) into a large bowl,
      4) mix the melted butter into the sugar with a spoon,
      5) Add 1 teaspoon of vanilla extract and blend,
      6) mixing with a spoon or whisk, blend in about 1/4 cup of milk or light cream into the powdered sugar. Add gradually the milk or cream until the icing is of a spreading consistency (similar to a thick batter).

      Spread icing evenly, but not too thick, over cooled cake and the icing will firm up after a few minutes. This recipe may make more icing than you need for this sized cake.

      Note: you must use powdered sugar NOT granulated sugar.

      Hope you like it. 🙂

  19. Hello Aunty,
    Can we use fresh pineaaple or we have to use canned only or can i use piniapple murrabba pieces instead of this canned pineapple

  20. hello aunty,
    love ur recipes, they r so easy n it inspires me al d more to try out new things..

    one query, can i cover n bake tis on the stove top as i dont hv an oven?? and if yes how lond should i cook it on d stove and on wat temprature??
    waitin for our response..

    love
    deepal.. 🙂

  21. Manjula Didi tusi great ho !!!!!

    i dont eat eggs so i can not eat cake but after your recipe i will make for sure
    bcoz i love cake and all sweet

  22. one of the best cakes that I have ever eaten. Texture is so soft as if lots of eggs are added. None would believe its eggless. In general I don’t like cakes. But this cake makes me have some now and then.

  23. Hi Manjula Aunty,

    I must tell you that your website is really awesome. You have inspired so many like me to learn new dishes which looked impossible before seeing your site. I have tried Papdi chat, pani puri, mathri, khasta kachori, samosa, besan ladoo, kulfi, pineapple cake, gajar ka halwa, gujia, nan khatai, namak paare, bread pakora, masala french fries, spicy potatoes and many others and each one of the dishes came out perfectly even in their first trial. Special thanks for eggless cake!

    Thanks a lot! You rock! 🙂

  24. Dear Manjula aunty,

    I love all your recipes. Thanks so much for walking me through the eggless cake recipe! I’ve been wondering for a long time how to make a good eggless cake. This time I think I will (finally!) succeed.

    Thanks,
    Archana

  25. hello ! as far as i know, you can improvise on a recipe, i never even heard of ghee and i like my president butter 😀 you can use crisco as an alternative i guess !

  26. hi manjula aunty,

    i tried this receipe 3 to 4 times and its perfect my family loves it.
    i also decorate this cake with whipping cream with some decoration.
    its amazing.
    thanks for sharing this awesome receipe.

    sarika.

  27. I tried this cake today and my family loves it. Thank you for your video recipe. We love all your recipes we have tried! You are an excellent cook!what is the difference between backing soda and backing powder. thanks.

  28. I tried this cake today and my family loves it. Thank you for your video recipe. We love all your recipes we have tried! You are an excellent cook!

  29. Hi,

    Can any one of baking products (baking soda / baking powder) be used? If yes what should be the quantity of that one ingredient? Is there any substitute for condensed milk?

    Thank you.

  30. Hi manjuladidi

    I tried it and comeout very well. Today i tried because tomorrow xmas.

    but i feel it littilebit hard. Dont know why? is it like that didi?
    Anyway thanks for the receipe. and i try almost all ur sweet items like carrot halwa, apple jilabi etc. Very simple and i like ur demonstartion also. veryeasy to understand.
    once more thanks didi. And
    HAppyXmas and Happy New year to u and your family. God bless You.

    rgds
    Deep

  31. Hello Manjula ji,
    Thanks for your recipe.
    Yesterday night i tried this cake and i placed the cake in middle rack of the oven but it is taken around 45 min even though it is sticking to the tooth pick.
    I am not comfortable with butter ,ghee smell.
    so can you please suggest me any replacement for butter like veg oil,dalda.
    thanks in advance
    Yummy

    1. Hello Manjulaji.
      I tried yesterday and it came out very well.
      and i replaced butter with veg oil.
      thanks for nice recepi

  32. Hi Manjulaji,

    Can we use a round cake pan instead of sqaure (about 9″ in diameter)? Also, I was able to get only unsweetend crushed pineapple. Would that work for the recipe or do I need to add sugar ? Please let me know the answer to these queries ASAP as I am planning to prepare this cake or my husband’s birth-day on Wednesday :))

    Thanks.

    1. A round pan would work, but generally you want to have the same thickness when poured.

      8×8 = 64in^2
      9 inch roiund pan = 63.62 in^2 so that should work well.

      We doubled the recipe and used 9×13. (127in^2 is almost 2x64in^2)

  33. i love the way u teach us …………….my mom learnt a lot from you …………..thanks for teaching us and plzz keep doing it for us …………….n if u can then plzz send new recipies in my e-mail id ……as i love to eat whatever u tell us n my mom trys to make it thus plzz ……………………..thanking you at last

  34. Hi Manjula Ji,
    Thanks for the recipe. I tried the cake and it came out very well (made it using the Condensed milk). I would like to see if we can replace condensed milk.
    Could you please tell me if we can substitute Condensed milk with any other thing.

    Thanks,
    Preethi.

  35. hello aunty,
    the cakes looks amazing, but in india it’s not as easy to find canned pineapples. can you please suggest a method using real pineapples. and the proportions, also what to substiute for the pineapple juice?
    and when you said no mixing, only folding, won’t that lead to lumps?

    1. I am surprised you said canned pineapple not easily available in India.I am eating canned pineapple past 20 yrs.U’ll easily find them in confectioner’s shop and it is also easily available at grocerry stores.

  36. Hello Manjula Aunty,

    I tried this cake and it came out wonderful.can you plz let me know that if i can vary the pineapple for mango or berries and if yes then what do i need to use instead of pineapple juice .plz do reply .

    Thanks,
    Honey.

  37. Any baking powder substitute. Why cant we use eno.
    All baking powders in India contain aluminum, apart from being bad for health(would definitely keep away from kids) also adds a tinny flavor to the end product.
    Any substitutes
    Thanks

  38. Hey Manjula G,

    Could you please tell, any substitute of baking powder or if i dont use it, will cake turn out good as yours?
    Thanks!!
    Jyoti

    1. I tried this y’day it came out very well. I make condensed milk also at home. I was bit skeptical b’cos I messed up with the proportions.

      1. Hi shailaja,

        Please tell us how you make condensed milk at home? please tell us.. Every one asking to you……….

        Thank You

  39. 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!

  40. 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?

  41. 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.

  42. 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

  43. 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.

  44. hi aunty
    This is tejaswini from india.We are brahmins .From years we tried many recipes of eggless cakes but none was good. Aunty i tried ur recipe it came out wonderful. Thnaks aunty. I love u. Can we put other fruits instead of pineapple?.Thanks aunty

  45. Hi aunty ,
    thanks for ur wounderfull eggless cake and u made my dear’s birthday
    My very hearty thanks for you

    Big Fan 😀
    Mahalakshmi.

  46. hi aunty..
    i hve microwave in ma hse..can i make it in microwave.??if yes ,can u plz gmme the instuctions…….eagerly wting for ur reply..

      1. You can’t prepare it in a microwave. Since baking a cake takes a lot of time and continuous heat application, a cake can only be made in an oven.
        Hopefully that answers your question. (:

  47. Hello Manjula Aunty,
    Thanks a lot for this wonderful eggless pineapple cake recipe, i tried making cake many times but every time my
    cake turns to a hard cookies. But this time I follow your this recipe and first time am successful in making a yummy
    delicious cake, but only problem with my cake was it was not that much brown as yours and it took 35 min in oven.
    Do I need to bake it for more minutes to turn it in brown color? Please guide.
    Thanks once again for your recipe now I can proudly say I can make a CAKE.. 🙂

  48. aunty,

    thank u very much for ur effort and recipe..i tried this cake and it was awesome..
    i want to heartfully thank u as u are posting recipes without onion and garlic..as we dont eat them i find ur recipes extremely useful..let God bless u.

  49. hi aunty,
    why are you not posting any recipes now a days !
    we are missing your yummy dishes aunty
    do start posting your recipes….

  50. Hi Aunty,
    I made the plain cake without any side flavour.It became very crispy from sides, little bit moist from the centre,something like cookie.Guide me where i went wrong.
    Thanks and Regards.

  51. Hi aunty,
    Give us some more cake recipes,it’s a delight to wacth ur recipes, especially the way u teach us .It reminds me as if i am at my home in INDIA. Aunty second time i made the cake i replaced elaichi with cinnamon,and it was good too.
    Thanks and Regards.

  52. Hi, Aunty i have made the cake and it came out gud.May i know that can i replace anything else with baking powder and soda,other than egg in making cakes.
    Thanks’n’Regards.

  53. Aunty,
    I made the cake today.WOW ,it is soo good.I tried every single other cake ,but nothing beats this one.
    And I tried almost every recipe of yours and I don’t know how to thank you forall the effort and love from you aunty.Thank you very much.

  54. Hello all,
    I would like to direct those who are interested in baking to a really good website :
    joyofbaking.com
    There are a number of eggless recipes too.
    Everything which I have tried from this website came out simply wonderful. Just follow the recipe directions, even if you are a novice and you will not fail!!You simply have to try it!!!

  55. Hello Aunty,

    I tried this cake and it came out wonderfully except that the outer layer of the cake was maroon in colour. I dont know if I had preheated the oven for a long time. Can u please let me know how long I should preheat the oven? The inner part of the cake was fluffy and soft and tasty. Am only concerned about the outer layer now. Please help.

  56. hello anty,
    how ru,i am 5ne thank u! i prepared Bengali rasgulla wow it came so well mashallah,
    than i prepared at same time ras Malia DAT too came too well my hubby just loved,my both kids enjoyed eating.i called my mom i told her i have prepared dessert she was so happy to hear.thank uuuuuuuu anty once again.
    i added rose water it came very good taste

  57. hello anty,
    how ru,i am 5ne thank u! i prepared Bengali rasgulla wow it came so well mashallah,
    than i prepared at same time ras Malia DAT too came too well my hubby just loved,my both kids enjoyed eating.i called my mom i told her i have prepared dessert she was so happy to hear.thank uuuuuuuu anty once again.

  58. Hello Aunty,
    I tried your recipe of cake yday and it turned out fabulous. I made a small change in it by using cooking oil instead of butter to save some fat calories.
    Thank u so much for ths simple and delicious recipe… loved by all..
    thanks & regards

  59. Hi Manuja

    I tried your recipe….its came out so well……….Thank you so much for sharing the recipe.

    Thanks
    MG

  60. hi aunty,

    can i make this cake with regular milk(whole milk) instead of condensed milk. if so,
    please give me measurements for milk and sugar. Thank you.

  61. Hello aunty,
    You are too good. I tried your punjabi chole n gulabjam recepie n they turned out to be very good.
    Aunty I just wanted to know, how much condensed milk should i use if i have to measure using cup.

  62. hello,manjula aunty,
    please can u teach me simple eggless cake and egg cake.i also need simple sabzi curry.i mailed u before but i didn’t get reply.i hope this time i get reply from u.waiting for ur reply.thanking you.
    bye

    1. You can also Google “eggless cake” and get many replies. Aunty has already written here that she does not bake much.

      As for sabji curry, can you be more specific as to what you want? It’s too vague of a description. Sabji curry can be so many different dishes.

      Also, check through all of her vegetable recipes here on her site.

  63. hi manjula aunty,
    *i wanted to try this cake but i am not getting unsalted butter wat can i do…..
    *is condense milk same v call it (milk made), can i use milk made only…..

    1. If you can’t get unsalted butter, then just use regular butter with salt. Not that big of a difference.

      Nestle brand Milkmaid in India is the same as the sweetened condensed milk sold in the US, so yes they are interchangeable.

    2. You can omit or reduce the salt in the recipe if you can’t find unsalted butter. That’s what i did and it came out fine.

  64. hi manjula aunty,
    can u please tell me how much time oven should be preheated……….please answer ,will be appreciated ……….

    1. It greatly depends on the type of oven you have. Most ovens have an indicator to tell you when it is pre-heated and has reached the desired temperature.

  65. Hi Manjulaji,

    I tried making this recipie…it came out so well…thanks for sharing this wonderful recipie
    with all of us. Also do teach us to prepare cakes & cookies without using a oven for those
    who don’t have one.

    Thanks,
    Anju

  66. Hi Manjulaji,
    I tried out the eggless pineapple cake today. I added all the ingredients you said. I baked it at 325 F for 25 minutes. At the end of 25 minutes, the cake was still sticky and not fluffy, so I baked it for another 5 min. I let it cool until the cake was warm to transfer it onto a plate, when I did this, the cake broke off into several pieces. I like to know where I could have gone wrong in these steps. Can you help me out?

  67. Hi Manjulaji,
    I tried out this cake yesterday. I added everything that you said except the butter. I wanted to make it low fat, so I added apple sauce instead of butter. The cake tasted good. But the texture of the cake was not spongy ( no holes). The cake was a lil sticky. I put the right amount of baking soda and baking powder too. What do you think could have been the reason for that?

    Thank you,
    T.

  68. Hello Manjula Ji,
    Your recipe looks awsome! My mother tried it today, only she put the over on 300 Celsius instead of Farenheit, we use Celsius here in Europe and we fergot that you work with Farenheit. Could you please next time tell us the degree’s and/or length/diameter in Metric volume also, so we don’t accidently burn the cake 🙂

    Thank you Manjula, you’re our hero!

    btw you remind me of my grandmother, only she is egyptian… And her cooking skills are also 5 stars 😀

  69. ur cake recipe is so simple n so good previously i have tried other eggless cake recipe but this one is just perfect n one more thing whenever i see ur videos…i just feel like that my mom is teaching me ….thanks a lot……

  70. Dear Aunty,

    Tried the cake…just amazing like all the recipes of yours…came out prefectly..

    Thanks very much aunty

  71. Hi manjula ma’am…Thanks for such a nice recipe….I am very fond of cooking and like to try out new things. I want to make cakes but i don’t have an oven.

    Could u please guide me about how to bake cakes in microwave ? The microwave cooking % ge and time?

    1. Microwave cooking times are going to vary depending on the power of your microwave. Best to experiment. This is going to make you watch the first time through.
      I’d microwave on high until the batter starts releasing bubbles, then progressively lower the power level until it just under simmering. you really don’t want the batter to boil. Watch the batter and test it every few minutes for consistency/doneness. I’ve made custards in the microwave, but not cake. Not sure how it’ll work… let us know how it turns out.

  72. Namaste Auntyji,
    I tried the cake day before yesterday and came out awesome !!! We are Jains too, and so do not eat eggs.Hence there is limitation on baking.But I had canned pineapples in refridgerator since few days. The moment I saw your receipe I started to bake immediately. And my husband just loved it.( he doesen’t like sweet so much but the sugar content of your cake was perfect according to him).He carries one piece of the cake everyday to office to have in the late afternoon. 🙂

    Thank You so much Auntyji you made my day !!!

    Manasi Mahajan

  73. Dear aunty
    could u please share the recipe of MAHARASHTRIAN BHAKARWADI…..I really love ur recipes and u r the one who teach me to make sweet dishes….Thanx alot for all ur efforts…plz reply soon for bhakarwadi

  74. Pingback: Pineapple Cake Trials And Error | Manjula's Kitchen | Indian Vegetarian Recipes
  75. wonderful recipe aunty,,, i read ur trails and error for pineapple cake,,, hats off to u aunty,,, u take so much pain to share ur recipe with us,, thankyou so much aunty,,, ur recipes are really very nice and simple,, i am lucky to find ur website,, thankyou so much..

Leave a Reply

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

*