Wednesday, 6 June 2012



I made this Yummy Pineapple cake again for my Birthday for my family at home.

It came really well and the cake was so moist and spongy and everyone at home and even my neighbors loved it. I am so glad.

I found this recipe from Lena Rashmin Raj's Blog -

Ingredients :
Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Milk/Pineapple juice  : 3/4 Cup 
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Pineapple Essence : 11/2tsp
Salt  : 1/8tsp 

For Sugar syrup and  Frosting :
Whipping cream  :1Cup, chilled
Pineapple Essence : 1tsp(optional)
Crushed Pineapple : 1Cup
Sugar : 1tbsp
Canned Pineapple juice : 200ml

Method : 
1. Preheat oven at 180˚C. (Microwave Convection)

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk/pineapple juice and pineapple essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides  (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.

For the Syrup :
1. On Medium flame combine Pineapple juice and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :
1. Beat whipped cream with pineapple essence till it turns soft And fluffy .(you can add yellow food color also)

2.Divide the whipping cream into 4parts and keep in refrigerator. Take the  bottom part of the cake and spread the whipping cream evenly, spread the crushed pineapple slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with cherries / crushed pineapple. Refrigerate the cake for 3-4hours and serve chilled.


  1. pineapple cake looks so awesome. love it

  2. Happy birthday!!! And Envy your neighbors who get such treats.
    Love Ash.

  3. Wow what a great cake for your birthday! The juice must've helped to make the cake super moist. Your frosting also looks good. I saw your earlier posts also and m really impressed by your progress (I loved your 3rd attempt at BFC :D). Way to go boy!!
    Tropilite is good. Try Rich also. I personally use Low fat cream. If its properly cooled and the whisk and bowl is also freezed before use, it starts to hold firm after say 6-8 minutes of whipping.
    Thanx for stopping by my space and m glad to follow you back:D

    1. Hi Anuja Ma'am
      Thanx for dropping in and that u loved my cakes by my own experience. I am also like learning all these own my own. Will surely try Rich since its a low fat cream. These were not in stock when I went to purchase so was forced to buy Tropolite as it was already too late. Thnx for ur advice and I really appreciate it. Thanx once again n wish u all the best. :)))

    2. Rich is not low fat, infact it is non-dairy cream. I usually use Amul Cream (which contains only 18 % fat). You can also try Parsi Dairy for the double cream.

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  5. They look yummy and they sound yummy! Definitely a thumbs up! Some of the great recipes are also found on this link brouillade aux truffes