Husband raves about Pineapple Pastry Cake from India. He had been waiting for me to make it for several months, and I finally found a recipe to adapt in my attempt to make something I have never tasted before in my life. The initial result was definitely a success, but I made a few mental notes to adjust on subsequent attempts. I made this cake two months in a row because it was so delicious. Oh, and we had a couple occasions worth celebrating with cake :) I am always glad for an excuse to indulge!
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Pineapple Pastry Cake
*Notes*
-If making in 9x13 pan, will probably need to make two recipes of cake.
-Line the pan with parchment paper to make a sling to easily remove and transfer the cake from the pan.
-Original recipe which I used as my inspiration was from this blog. Many thanks!
Ingredients & Process
Ingredients for Simple Eggless Vanilla Cake
Plus
1 can of pineapple pieces (reserve the juice)
1 jar of maraschino cherries (a dozen or so cherries for decorating)
1 quart heavy whipping cream (this is more than enough for decorating and for leftovers to add into coffee, or eat by the spoonful)
pineapple essence
powdered sugar
1. Follow the Simple Eggless Vanilla Cake recipe and substitute pineapple essence in place of the vanilla extract. Bake the cake in a 9x13 pan (or whatever size you have on hand) or divide between 2 baking sheets.
*If you have two pans of the same size, you can pour half of the batter into each pan to make the layers. Otherwise, you will bake one cake, wait for it to cool, and slice it in half so that you will have a two layer cake.
2. Allow cake to cool. Slice if necessary to have two layers. Use a spoon or pastry brush to apply the reserved pineapple juice onto the cake. Allow to sit for a couple hours at least, optimally over night in the fridge. (This is an important step so that the cake gets nice and soft. Like, it will practically melt in your mouth!)
3. Make whipped cream by whipping the cream with 1 tsp of pineapple essence, 1/2 tsp vanilla extract, and 1 cup powdered sugar (adjust to suite your taste preferences). Using a hand mixer makes whipped cream without much effort.
4. To assemble the cake: On one layer of cake, spread 1/2 the whipped cream mixture and 1/2 of the pineapple pieces. Very carefully, place the second layer of cake on the top and apply the remaining whipped cream. Spread evenly. Use the pineapple pieces and maraschino cherries to decorate the top of the cake.
Refrigerate until serving.
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| slice of pineapple and whipped cream heaven |
Pineapple Pastry Cake
*Notes*
-If making in 9x13 pan, will probably need to make two recipes of cake.
-Line the pan with parchment paper to make a sling to easily remove and transfer the cake from the pan.
-Original recipe which I used as my inspiration was from this blog. Many thanks!
Ingredients & Process
Ingredients for Simple Eggless Vanilla Cake
Plus
1 can of pineapple pieces (reserve the juice)
1 jar of maraschino cherries (a dozen or so cherries for decorating)
1 quart heavy whipping cream (this is more than enough for decorating and for leftovers to add into coffee, or eat by the spoonful)
pineapple essence
powdered sugar
1. Follow the Simple Eggless Vanilla Cake recipe and substitute pineapple essence in place of the vanilla extract. Bake the cake in a 9x13 pan (or whatever size you have on hand) or divide between 2 baking sheets.
*If you have two pans of the same size, you can pour half of the batter into each pan to make the layers. Otherwise, you will bake one cake, wait for it to cool, and slice it in half so that you will have a two layer cake.
2. Allow cake to cool. Slice if necessary to have two layers. Use a spoon or pastry brush to apply the reserved pineapple juice onto the cake. Allow to sit for a couple hours at least, optimally over night in the fridge. (This is an important step so that the cake gets nice and soft. Like, it will practically melt in your mouth!)
3. Make whipped cream by whipping the cream with 1 tsp of pineapple essence, 1/2 tsp vanilla extract, and 1 cup powdered sugar (adjust to suite your taste preferences). Using a hand mixer makes whipped cream without much effort.
4. To assemble the cake: On one layer of cake, spread 1/2 the whipped cream mixture and 1/2 of the pineapple pieces. Very carefully, place the second layer of cake on the top and apply the remaining whipped cream. Spread evenly. Use the pineapple pieces and maraschino cherries to decorate the top of the cake.
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| Top layer of the cake is still in the parchment paper sling. This helps to more easily place on top of the bottom layer. |
Refrigerate until serving.
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