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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
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Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: Indian
Servings: 12 Servings

Ingredients

For the Cake:

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

For the Frosting:

  • 1 cup Heavy Cream, chilled
  • ½ cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 2 tbsp Cream stabilizer, 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.
  • In another mixing bowl, beat oil and sugar until the sugar is dissolved. Add condensed milk, milk, vanilla extract and ½ cup of drained pineapple. Mix everything until well combined.
  • Pour 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 from the pan and let cool completely on a wire rack.

Make the Frosting:

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

Assemble the Cake:

  • Once the cake is completely cooled, use a sharp serrated knife and slice the cake in half horizontally. 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.
  • 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, I used some of the pineapple chunks and cherries to decorate. Refrigerate for at least an hour 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.