Pineapple Pastry - Pineapple Cake - Cooker Cake - Eggless Baking Without Oven

Cooking.Shooking's picture

Sep. 25, 2014

Can you resist over this luscious Pineapple Cake?


Powdered sugar 1/4 Cup (4 tbs)
All purpose flour 1 Cup (16 tbs)
Baking soda 1/4 Teaspoon
Baking powder 1/2 Teaspoon
Salt 1 Pinch (Tiny pinch)
Butter 1/4 Cup (4 tbs)
Condensed milk 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon (Pineapple Essence)
Water 50 Milliliter (3 tbsp)
Salt 2 Cup (32 tbs) (For Baking)
Whipping cream 550 Milliliter (550
Powdered sugar 5 Tablespoon (5
Vanilla To Taste (Optional)
Canned pineapple slices 1/4 Cup (4 tbs) , finely chopped
Light syrup 1/2 Cup (8 tbs) (From the tin of pineapples)
Melted chocolate 75 Milliliter (or as required)
Pineapple slices/Pineapple wedges 5



Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame


Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins, Now add condensed milk, whisk for good 3-5 mins.

Take a sieve and sift in the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.

Tip in the water and make thick and creamy cake batter.

Apply butter to a cake tin of 6"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.

Add the batter to the cake tin and then tap it twice!

Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!

Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.

After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack.

Our Sponge Cake is ready.

For the Icing, Make sure the cream is chilled. Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it.

To Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!

Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.

Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.

Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.

Now the final layer, keep it upside down and then spread syrup! Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!

Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!

Transfer the cake to Cake base using palette knife.


Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.

Transfer the cake to the freezer for 5 mins and then peel the butterpaper.

Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.

Decorate with pineapple slices or as you wish.


Slice, serve and Enjoy!


For Electric Oven: Bake at 180 C for 25-40mins!

The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on! 

Baking time: As i made a little bigger cake it took 40 mins to bake! 

Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out!

I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 458Calories from Fat 260

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 141 mg5.88%

Total Carbohydrates 42 g14%

Dietary Fiber 1 g4%

Sugars 29 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet