How to Make Pineapple Cake – Eggless Recipe

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How to Make Pineapple Cake – Eggless Recipe

When you are craving something fruity and sweet at the same time, try making this pineapple cake that can satisfy your sweet craving.

The sweet tang of pineapple, the moist crumb of the vanilla sponge and the light and delicate frosting come together ideally and give you a delightfully tasty cake.

Pineapple cake always brings back my childhood memories, so through this cake, I tried to recreate the same taste that I used to get while having the cake from the local bakeries.

This cake is not just a dessert but a celebration captured in layers of decadence, memories enrobed in frosting, and moments shared over a slice. With its topical flair, sweet aroma and tangy sweetness, this pineapple cake has become one of the family’s beloved treats for countless occasions. 

Make this cake for your next big celebration and see your family and friends’ faces light up. And for those who forgo eggs and think that making an eggless cake is challenging, this cake is definitely for you. Through this recipe, you not only learn to make this delicious cake but also the main component, pineapple compote, which is So mouthwatering.

Eggless Pineapple Cake Recipe Video Tutorial

Why You Will Love This Recipe

  • Flavour: The flavour of this cake can be described as delightful, a little tangy and sweet. The soft, tender and buttery flavour of the sponge serves as the canvas that makes pineapple flavour shine. And the sweet, fluffy and luscious frosting complements both the sponge and pineapple flavours really well.
  • Texture: Apart from being tasty, it has a nice texture as well. The soft layers of the sponge with chunky pineapple compote in the middle and the velvety frosting make the dessert worth the work and time. 
  • Nostalgic: If you are one of those people who used to love pastries from the local bakeries in their childhoods, then make this cake to bring back those childhood memories. I am sure it will not disappoint you.
  • Versatile: This cake is a versatile dessert that can fit into many occasions. It can be an excellent dessert for picnics, birthdays or any gatherings. It can also be paired with other flavours like coconut or cherry. 
  • Crowd pleaser: Pineapple cake is loved by many people, making it a crowd pleaser. Its balanced and universally enjoyed flavour will make your guests ask for more.

Important Ingredients Used in the Recipe

  • Fat: In this recipe, I have used both the oil and butter. Both these ingredients contribute to the cake’s softness, tenderness and flavour of the cake.
  • Milk: Milk contributes to the moistness of the cake. Since this cake is an eggless one, milk also makes the batter a lot easier to handle.
  • Fresh pineapple: In this cake, fresh pineapple has been used for making the pineapple compote, which has been used as a filling in between the layers. You can also use canned pineapples for making the compote.
  • Salt: Adding some amount of salt will enhance the overall taste of both the sponges and pineapple compote. 
  • Whipping cream: Sweetened whipping cream is a frosting for this cake. It makes the cake lighter in texture than buttercream.

How to Make Eggless Pineapple Cake

Preparations: Before starting the recipe, gather all the necessary ingredients. Weigh the ingredients properly in a kitchen weighing scale. Preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan). Also, prepare two 6-inch round baking tins by greasing minimal oil and placing butter paper at the bottom. 

Sift dry ingredients: In a bowl, sift all the elements, starting from all-purpose flour, sugar, baking soda and salt. Sifting dry ingredients is one of the essential steps that we need to follow in getting a lump-free batter.

Mix the liquids: In a different bowl, mix all the liquid ingredients, that are milk, water, oil, melted butter and vanilla essence.

Make the batter: Add the liquid ingredients into the dry ingredients gradually in parts, and mix well to get a smooth batter. Pour the batter into the prepared baking tins equally to end up with equal layers of sponges.

Baking: bake the cake at 180° C or 350° F (OTG mode: lower rod mode only) for 35 – 40 minutes or until the toothpick inserted in the middle comes out with a few dry crumbs sticking to it.

Make The Compote: In a small bowl, mix water and cornflour to make a slurry and set aside. Add chopped pineapples, sugar, salt, lemon juice and water in a heavy bottom saucepan and cook in medium heat until all the sugar is dissolved and the pineapples become a little soft. Once the pineapples are smooth, add the cornflour slurry and cook until you have a thick sauce and all the pineapples are cooked properly but still chunky. Transfer it to a bowl and let it cool down completely. 

Make the frosting: For the frosting, in a bowl, beat the whipping cream with an electric hand beater until it reaches the soft peak stage. Wait to beat it until stiff peaks, or it will create air pockets during frosting. Transfer it to a piping bag and set aside.

Make the soaking syrup: For the soaking syrup, mix vanilla essence and water. You can also add pineapple juice instead of vanilla essence.

Assembly: After baking, let the sponges cool down entirely before de-moulding and dividing. After it has completely cooled down, de-mould them with a palette knife. Make sure that the pressure is towards the baking tin, not the sponge, or the sponge may break from the side. Divide the sponges into two parts with a cake leveller. If you do not have a cake leveller, you can use a serrated or bread knife to divide the sponges. 

Layering: For layering the cake, place a cake base on a turn table and pipe a little bit of frosting in the middle so that the cake stays in place. Place a layer of sponge on top. Soak it with soaking syrup with the help of a pastry brush. Pipe some frosting and smooth it out using a bent palette knife or an offset spatula. On top of the frosting, place the pineapple compote, followed by another layer of sponge. Repeat the same with the rest of the layers. Remember to soak the top layer as well.

Crumb coating: For crumb coating, pipe thin layers of frosting all over the cake and smooth it out. Remove the excess with a scrapper. Keep it in the refrigerator for 15 – 20 minutes so the frosting sets a bit. 

Final frosting: After 15 – 20 minutes, for the final frosting, pipe the frosting all over the cake again. Smooth out a bit with a palette knife. It is okay if it is not perfectly smooth. But make sure that you have sharp edges at the top. 

Decorating: For decorating this delicious cake, run a cake comb through the side of the cake. While running the cake comb, ensure you do not press too much and keep your hands light so that all the frosting does not get scrapped off. Then, with a small closed star nozzle pipe shell border around the base of the cake. For the top part, pipe rosettes around the edge of the cake and place fresh cherries on them—lastly, place slices of pineapples in between the rosettes. And your perfect bakery-style pineapple cake is ready to go.

Chef’s Tips For The Recipe

Tip For A Neat Final Product.

While decorating the cake, do not press the cake comb too much to the cake, or the whole frosting may come off.

Design Variatinons.

You can try using different nozzles according to your liking for piping shell borders or piping the rosettes.

While making the compote, cook it until the pineapples are soft but retain a chunky shape.

How to Store Pineapple Cake

To store the frosted cake, keep it in an airtight container to retain moisture in a refrigerator. It can be stored in the fridge for two days, with pineapple between the layers.

You can store the sponge in the refrigerator for at least one month if you carefully wrap it tightly with food-grade plastic wrap. And frosting can be stored in the fridge for two days. Because after two days, the frosting starts to dry out and becomes very stiff.

More Easy Recipes

Check out our other exciting recipes that are as tasty as this one:

French Vanilla Cake

Eggless Butterscotch Cake

Banana Split Cake

Frequently Asked Questions

Can I use canned pineapples instead of fresh pineapples to make pineapple compote?

Yes, you can use canned pineapples instead of fresh pineapples. But I recommend using a fresh one as it will give you more flavour.

Can you use different frosting instead of simple whipping cream?

You can frost the cake with different frosting, such as coconut frosting. Coconut flavour goes well with pineapple.

Why is my sponge too dry?

You may have baked the sponges for too long. To fix that, soak the sponges with the soaking syrup mentioned in the recipe, or you can also make simple syrup by mixing equal parts of sugar and water.

Can I add other fruits to the pineapple cake?

Yes, you can use any fruit that compliments the pineapple flavour well. Try adding cherries or coconut flakes as well.

Can I make the sponge with oil only instead of adding butter as well?

Yes, you can make the sponge using only oil, but keep in mind that it may alter the texture and flavour of the cake.

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Eggless Pineapple Cake

When you are craving something fruity and sweet at the same time, try making this pineapple cake that can satisfy your sweet craving.

  • Total Time: 100 to 115 minutes



For the Sponge

  • 460 g All-purpose flour
  • 12 g Baking soda
  • ½ tsp Salt
  • 400 g Sugar
  • 250 g Milk
  • 150 g Water
  • 100 g Oil
  • 10 g Melted butter
  • 1 tsp Vanilla essence

For the Compote

  • 200 g Chopped pineapples
  • 80 g Sugar
  • 50 g Water (a)
  • 1 tbsp Lemon juice
  • ¼ tsp Salt
  • 1 tbsp Cornflour
  • 2 tbsp Water (b)

For the Soaking Syrup

  • 60 g Water
  • ¼ tsp Vanilla essence

For the Frosting

  • 400 g Sweetened Whipping cream

For decoration

  • Fresh cherries, as required
  • Pineapple slices, as required


For The Sponge

For The Compote

For The Soaking Syrup

  1. Mix both the vanilla essence and water to make the frosting.

For The Frosting


  • Author: Chef Aruna
  • Prep Time: 50 to 55 minutes
  • Assembly Time: 20 to 25 minutes
  • Cook Time: 30 to 35 minutes

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