How to make Easy Eggless Pineapple Cake

Pineapple Cool Cake is one of my favorite pastry to order in an Indian bakery. But it is very easy to make at home. My recipe is eggless and makes the most moist and decadent cake.

I have been making this eggless pineapple cake for years now. The base cake layer is made with condensed milk and flavored with pineapple. Topping is whipped cream and decorated with some chopped pineapple and/ or cherries.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

I love eggless baking especially the cakes. They are so easy to make because there is no whipping eggs or creaming butter. No pre-planning required to get the ingredients to room temperature. And they are moist and fluffy, just the way I like them.

Luckily my family loves them too. Some of our favorites are eggless mango cake or this chocolate cake with jam or this eggless fruit and nut cake.

What is Cool Cake?

So what is a cool cake, you ask. Cool cakes are basically moist cakes that are usually served chilled and are very common pastry in India. I would say they are similar to poke cakes but not quite as moist as those.

A classic cool cake should be really light and airy. In this eggless pineapple cool cake recipe, I use a sponge cake layer made with condensed milk. I also add some crushed pineapple for flavor.

The cake is then liberally brushed with pineapple juice to make it moist and slightly juicy. Then topped with a creamy frosting. This is cooled for at least 1~2 hours before slicing and serving.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

To make this delicious pineapple pastry recipe, you need basic baking ingredients like all purpose flour (maida), baking powder, baking soda, sugar, salt, oil and milk. The other special ingredients you need to make this eggless cake are:

• condensed milk - regular, low fat, fat free will all work
• crushed pineapple - I recommend using canned pineapple because it is very convenient. But if you want to use fresh pineapple, then use ½ cup of finely chopped pineapple along with ½ cup of pineapple juice or water.
• Vanilla extract - substitute with pineapple extract for a more stronger pineapple flavor.

For the whipped cream frosting, you will need:

• Heavy cream aka whipping cream
• Confectioners sugar aka powdered sugar
• Vanilla or pineapple extract
• Cream stabilizer - I use Dr. Oetker brand stabilizer and love it. It helps to avoid weeping of whipped cream after a while. You can also use vanilla pudding mix instead. But if you don't have these, do not worry, the pastry will still taste amazing.

Instructions

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

There are 4 main steps in making this delicious eggless pineapple cake.

Make the Eggless pineapple cake

• Preheat the oven to 350°F. Grease a 8" round cake pan. Make sure that the cake pan is at least 2" deep. Line the pan with parchment paper and lightly grease it. Drain the crushed pineapple and reserve the liquid.
• Combine all the dry ingredients in a small bowl.
• Whisk wet ingredients in a large bowl until well combined. Add the dry ingredients along with some of the crushed pineapple pieces. Mix well. pour into the prepared pan and bake until done.
• Once the cake is baked. Remove onto a wire rack to cool completely.

Make the whipped cream frosting

• Combine heavy cream, confectioners sugar, stabilizer and vanilla in a medium size bowl and beat until soft peaks form.

Prepare the Cake

• Once the cake is completely cooled, use a sharp serrated knife and slice the cake in half horizontally. Do your best to cut the cake evenly. But don't stress too much. Once the pineapple pastry is assembled, it will all be just fine.
• If desired, remove the darker crust on the top, sides and bottom of the cake. This helps the cake to absorb the pineapple juice that is brushed on later.

Assemble the Eggless Pineapple Pastry

• Place the bottom half of the cake on a serving plate. Brush the cake liberally with reserved pineapple juice.
• Add a dollop of the whipped icing and using a offset spatula or a spreading knife, spread it evenly over the cake.

• Then sprinkle half of the pineapple chunks evenly over the cake.
• Carefully place the other half of the cake on top. Brush this layer with pineapple juice.
• Frost the entire cake with the rest of the icing. Use your creativity to decorate the cake. Refrigerate for at least 1~2 hours before cutting and serving.

Make Ahead Suggestions

This eggless pineapple cake is great to make ahead. Here are a few suggestions on how to go about it:

• You can bake the cake 1 month in advance. Once baked, remove from the baking pan and cool completely on a wire rack. Then wrap tightly with a plastic wrap and/ or aluminum foil and store in the freezer.
• Few hours before you you want to assemble, transfer the cake to the refrigerator to thaw. Once thawed, start at the prep the cake step.
• You can make the frosting 2 days in advance. In which case, I highly recommend using the whip cream stabilizer or vanilla pudding mix. This will help the whipped cream not weep or get watery as it sits.
• Cake can be assembled cake 1 day in advance. But make sure to keep it refrigerated until ready to serve.
• Leftovers can be refrigerated in an airtight container for up to 2 days.

Tips

• Low fat or fat free condensed milk will work too.
• Any dairy or non-dairy milk will work in the recipe. If using non-dairy recipe, then use unsweetened kind.
• If you don't have a stabilizer, do not worry - it is optional. 
• The cream stabilizer helps to hold the whipped cream together and doesn't let it loosen as it sits. There are commercially available stabilizer like the Dr. Oetker's Whip It or use vanilla pudding mix. 
• I recommend using canned pineapple because it is very convenient. But if you want to use fresh pineapple, then use ½ cup of finely chopped pineapple along with ½ cup of pineapple juice or water until.

Frequently Asked Questions

You might also like

Few more eggless baked treats you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Eggless Pineapple Cool Cake

A moist and delicious Pineapple cake that is eggless and easy to make. Pineapple flavored cake with fluffy whipped cream frosting is perfect for any celebration.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Course: Dessert

Cuisine: Indian

Servings: 12 Servings

Ingredients

1x2x3x

For the Cake:

• 1 cup Crushed Canned Pineapple, divided
• 1½ cups All purpose flour
• 1 teaspoon Baking powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• ½ cup Vegetable or Canola Oil
• ½ cup Sugar
• ½ cup Condensed Milk
• ¾ cup Dairy or Non-dairy Milk*
• 1 teaspoon Vanilla extract

For the Frosting:

• 1 cup Heavy Cream, chilled
• ½ cup Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Cream stabilizer, optional*
• As needed Cherries, for decoration (optional)

Instructions

Make the Cake:

• Drain the crushed pineapple and reserve the liquid. Set aside until ready to use.
• Preheat oven to 350°F. Grease a 8" round cake pan. Line the pan with parchment paper and lightly grease it.
• In a medium size bowl, sift flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, beat oil and sugar until the sugar is dissolved. Add condensed milk, milk, vanilla extract and ½ cup of drained pineapple. Mix well.
• Add the dry ingredients to the wet ingredients and mix until everything is well combined.
• Pour the cake batter into the prepared pan and bake for 25~30 minutes or until a cake tester inserted into the middle of the cake comes out clean.
• Let the cake cool in the pan for 5 minutes. Remove the cake from the pan, peel off the parchment paper and let cool completely on a wire rack.

Make the Frosting:

• Combine heavy cream, confectioners sugar, cream stabilizer (if using), and vanilla in a medium size bowl and beat until soft peaks form. Keep the shipped cream frosting refrigerated until ready to frost.

Prepare the Cake:

• Once the cake is completely cooled, use a sharp serrated knife and slice the cake in half horizontally. Do your best to cut the cake evenly. But don't stress too much. Once the pineapple pastry is assembled, it will all be just fine.
• If desired, remove the darker crust on the top, sides and bottom of the cake. This helps the cake to absorb the pineapple juice that is brushed on later.

Assemble the Cake:

• Place the bottom half of the cake on a serving plate. Brush the cake liberally with reserved pineapple juice.
• Add a dollop of the whipped icing and using a offset spatula or a spreading knife, spread it evenly over the cake. Then sprinkle half of the pineapple chunks evenly over the cake.
• Carefully place the other half of the cake on top. Brush this layer with pineapple juice.
• Frost the entire cake with the rest of the icing. Use your creativity to decorate the cake, you can use some of the pineapple chunks and cherries to decorate. Refrigerate for at least 1~2 hours before cutting and serving.

Notes

• Low fat or fat free condensed milk will work too.
• Any dairy or non-dairy milk will work in the recipe. If using non-dairy recipe, then use unsweetened kind.
• If you don't have a stabilizer, do not worry - it is optional. 
• The cream stabilizer helps to hold the whipped cream together and doesn't let it loosen as it sits. There are commercially available stabilizer like the Dr. Oetker's Whip It or use vanilla pudding mix. 
• I recommend using canned pineapple because it is very convenient. But if you want to use fresh pineapple, then use ½ cup of finely chopped pineapple along with ½ cup of pineapple juice or water until.
• If you want to make the cake ahead of time:
  • You can bake the cake 1 month in advance. Once baked, remove from the baking pan and cool completely on a wire rack. Then wrap tightly with a plastic wrap and/ or aluminum foil and store in the freezer.
  • Few hours before you you want to assemble, transfer the cake to the refrigerator to thaw. Once thawed, start at the prep the cake step.
  • You can make the frosting 2 days in advance. In which case, I highly recommend using the whip cream stabilizer or vanilla pudding mix. This will help the whipped cream not weep or get watery as it sits.
  • Cake can be assembled cake 1 day in advance. But make sure to keep it refrigerated until ready to serve.
  • Leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition

Serving: 1Slice | Calories: 317kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 174mg | Potassium: 105mg | Fiber: 1g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!