Eggless Pineapple Cool Cake

White plate with a slice of pineapple cool cake

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

Cook Time: 35

Total Time: 1 5

Course: Dessert

Cuisine: Indian

Servings: Servings

Ingredients

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

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