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    Home » Recipes » Cakes, Cookies, and Cupcakes » Eggless Pineapple Pastry Recipe

    Eggless Pineapple Pastry Recipe

    Published On:February 12, 2020 By:Ruchi

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    Treat your loved ones to a jaw-dropping Eggless Pineapple Pastry Recipe that is outrageously delicious, rich, and decadent.

    Sheets of moist pineapple drenched cake is layered with homemade whipped cream frosting creating a perfect balance of tang and creamy sweetness.

    Furthermore, it is topped with juicy pineapple chunks and cherries.

    How to make Eggless Pineapple Pastry Recipe

    Tis the season to satisfy your sweet cravings – time for cakes and sweet treats like –  eggless cupcakes, eggless red velvet cupcakes, butterscotch cupcakes, or eggless marble cupcake. 

    So, here I am again with a lip-smackingly delicious Eggless Pineapple pastry recipe that is easy to make and tastes divine. 

    Even though this pastry recipe may sound complicated, trust me, it is quite simple and easy-to-make.

    Just a quick heads-up, all it requires is – 

    • Bake the cake
    • Divide into two sheets
    • Poke the sheets
    • Pour the fruit juice all over
    • Layer with whipped cream
    • Repeat the process with the second layer
    • Frost generously, 
    • Garnish and serve. 

    That’s it, and you have sinfully divine dessert ready to be devoured.

    Is this Eggless Pineapple Pastry the same as a Poke cake?

    No, it’s not. The method to make the pastry is somewhat similar to a poke cake, but these two are entirely different. 

    In a poke cake, the freshly baked warm cake is poked with a wooden spoon handle. Later those holes are filled with a thick liquid, like – a fruit jelly or condensed milk, fruit jam or puree, or a pudding mix. 

    Whereas, in an eggless pastry, the cake layer is gently poked with a fork and drizzled with a thin liquid, like a fruit juice. The idea is to soak the cake sheets moderately with the syrup.

    The fruit juice is the real deal and flavor booster. So, don’t skip this step. 

    Get ready to bake these pastries!

    Clean-cut pastries decorated with cherries and pineapple slices

    How to Make the Eggless Pineapple Pastry recipe?

    BAKE THE CAKE

    1. Preheat the oven to 350 degrees. Combine milk with vinegar in a medium bowl and set aside for 5 minutes.  Meanwhile, sift the dry ingredients together. Set aside. Combine sugar and oil in a mixing bowl and whisk until smooth.

    2. Add pineapple essence.

    3. Add the dry ingredient first then alternate it with milk+vinegar mixture. Mix until just combined, do not over mix the batter.

    4. Keep scraping down the sides of the bowl as needed. While the batter is getting ready, coat a 9×13″ baking sheet/tray with nonstick spray. Line the bottom of the pan with parchment paper and grease again.

    How to make an Eggless Pineapple Pastry Recipe

    5. Spread the cake batter into the prepared sheet/tray. With the help of a spreader knife, even out the batter in the tray.

    6. Bake the cake right away in a preheated oven for approximately 12-14 minutes or until the top is golden. 

    Bake the cake

    7. Remove the cake from the oven. With a thin spatula loosen the edges of the cake from all sides. Place a fresh parchment paper on top of a wire rack and carefully flip over the cake onto the lined wired rack. Immediately peel the parchment paper from the flipped cake and discard it. 

    8. Measure and slice the cake in half. Allow the eggless cake sheets to cool completely.

    Slice the cake into half

    ASSEMBLING THE PINEAPPLE PASTRY SHEETS

    9. On a rectangular cake board, place the first layer of cake top side down.

    10. Use a fork to poke holes over the cake.

    Poke holes all over the cake sheet

    11. Pour the pineapple juice all over the top of the cake, making sure it goes in the holes. 

    12. Pipe the whipped cream frosting all over the juice-drizzled cake. 

    Drizzle juice over the cake sheets

    13. Place the other half of the cake over the frosted cake. 

    14. Repeat the process again – poke cake with a fork, drizzle pineapple juice all over the holes. 

    Layer the bottom cake with another cake sheet

    15. Layer with whipped cream frosting. 

    16. Finally, finish the pineapple pastry with whipped cream frosting.

    Pipe the whipped cream frosting

    17. For a smooth finish, place a large dollop of whipped cream on top of the cake. Spread the frosting cleanly around the top and sides of the cake.

    Dip a clean, offset spatula in boiling water and smooth out the frosting all over the cake. 

    18. Divide the pastry into 10 equal-size slices.  

    Divide the Eggless Pineapple Pastry into equal size slices

    Decorate each slice of eggless pineapple pastry with a swirl of whipped cream, pineapple slices, and maraschino cherries.

     Set in refrigerator to chill.

    Garnish pastry with pineapple slices and cherries

    Cooking Tips to make the Best eggless pineapple pastry Recipe

    » This recipe is made from scratch. To save time, you can use a store-bought cake mix as the base layer. 

    » Pineapple juice is a must. It adds a sweet flavor to this eggless pastry. Make sure the juice is drizzled all over the cake.

    » For an extra boost of flavor, you can add crushed pineapple in between the cake sheets.

    » To reduce the prep time, instead of homemade whipped cream, you can use store-bought whipped cream to frost the cake. 

    » Do not leave the frosted cake at room temperature for too long, as it will soften the frosting. 

    » Chilled pastry tastes great. Therefore, allow the pineapple pastry to chill in the fridge for 3-4 hours before serving. 

    » For a clean-cut of each pastry, clean the knife after every cut. This way, the frosting will not stick to other slices. 

    Bake a full size cake

    Variations to make the Best eggless pineapple pastry Recipe!

    » Can you use other flavors to make this eggless pastry? Absolutely!

    You can swap the pineapple flavor for any other flavor you like. The choices are endless. 

    Some other tested options are – 

    • Peach – peach juice + vanilla essence
    • Mango – mango juice + mango essence
    • Raspberry – raspberry juice + vanilla essence
    • Strawberry – strawberry juice + strawberry extract
    • Mixed berries – mixed berry juice + vanilla essence

    You can use any of the flavors mentioned above to create an eggless pastry of your choice.

    Eggless Pineapple Pastry Recipe with sprinkles on a black board

    One bite into these pastries will leave your taste buds screaming for more!

    Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    CRAVING FOR MORE, TRY OUR OTHER EGGLESS CUPAKES – 

    • Eggless red velvet cupcakes
    • Eggless Vanilla cupcakes
    • Eggless Key lime cupcakes
    • Eggless banana nut bread
    • 7-minute Eggless Microwave Chocolate cake
    ORIGINALLY PUBLISHED ON DECEMBER 20nd, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON FEBRUARY 12th, 2020 WITH BETTER PICTURES AND TIPS!
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Eggless Pineapple Pastry recipe

    Author : Ruchi
    Moist and delicious pineapple pastry recipe. Very easy to make, filled with homemade whipped cream and topped with pineapple chunks and cherries!!
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 14 mins
    Total Time 54 mins
    Course Dessert
    Cuisine Indian
    Servings 10
    Calories 276 kcal

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1½ cup All-purpose flour
    • 2 teaspoons Baking powder
    • ¼ teaspoon Baking soda
    • ¼ teaspoon Salt

    WET INGREDIENTS

    • ½ cup Oil
    • ¾ cup Sugar
    • 1 teaspoon Pineapple essence
    • 1 cup Milk
    • 1 tablespoon Vinegar

    FROSTING

    • 2 cups Homemade Whipped cream
    • ¼ cup Pineapple Juice (to pour on the cake sheets)

    GARNISHES

    • Pineapple Slices
    • Cherries to decorate
    US Customary – Metric

    INSTRUCTIONS
     

    BAKE THE CAKE

    • Preheat the oven to 350 degrees F.
    • Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
    • Meanwhile, in a large mixing bowl, sift all-purpose flour, baking soda, baking powder, and salt together. Set aside.
    • Combine sugar and oil in a mixing bowl and whisk until smooth. Add pineapple essence.
    • Add the dry ingredient first then alternate it with milk+vinegar mixture. Mix until just combined, do not over mix the batter.
    • Keep scraping down the sides of the bowl as needed. While the batter is getting ready, coat a 9×13″ baking sheet/tray with nonstick spray. Line the bottom of the pan with parchment paper and grease again.
    • Spread the cake batter into the prepared sheet/tray. With the help of a spreader knife, even out the batter in the tray.
    • Bake the cake right away in a preheated oven for approximately 12-14 minutes or until the top is golden. 
    • Remove the cake from the oven. With a thin spatula loosen the edges of the cake from all sides. Place a fresh parchment paper on top of a wire rack and carefully flip over the cake onto the lined wired rack.
    • Immediately peel the parchment paper from the flipped cake and discard it. Measure and slice the cake in half. Allow the eggless cake sheets to cool completely.

    ASSEMBLE THE PINEAPPLE PASTRY

    • On a rectangular cake board, place the first layer of cake top side down.
    • Use a fork to poke holes over the cake. Pour the pineapple juice all over the top of the cake, making sure it goes in the holes. 
    •  Pipe the whipped cream frosting all over the juice-drizzled cake. 
    • Place the other half of the cake over the frosted cake. Repeat the process again – poke cake with a fork, drizzle pineapple juice all over the holes. 
    • Layer with whipped cream frosting. Finally, finish the pineapple pastry with whipped cream frosting.
    • For a smooth finish, place a large dollop of whipped cream on top of the cake. Spread the frosting cleanly around the top and sides of the cake.
    • Dip a clean, offset spatula in boiling water and smooth out the frosting all over the cake. 
    • Divide the pastry into 10 equal-size slices.  
    • Decorate each slice of eggless pineapple pastry with a swirl of whipped cream, pineapple slices, and maraschino cherries.
    •  Set in refrigerator to chill.

    RECIPE NOTES

     
    Cooking Tips
     
    »This recipe is made from scratch. To save time, you can use a store-bought cake mix as the base layer. 
     
    »Pineapple juice is a must. It adds a sweet flavor to this eggless pastry. Make sure the juice is drizzled all over the cake.
     
    »For an extra boost of flavor, you can add crushed pineapple in between the cake sheets.
     
    »To reduce the prep time, instead of homemade whipped cream, you can use store-bought whipped cream to frost the cake. 
     
    »Do not leave the frosted cake at room temperature for too long, as it will soften the frosting. 
     
    »Chilled pastry tastes great. Therefore, allow the pineapple pastry to chill in the fridge for 3-4 hours before serving. 
     
    »For a clean-cut of each pastry, clean the knife after every cut. This way, the frosting will not stick to other slices. 
     
    Variations!
     
    » Can you use other flavors to make this eggless pastry?
    Absolutely! You can swap the pineapple flavor for any other flavor you like. The choices are endless. 
     
    Some other tested options are – 
    • Peach – peach juice + vanilla essence
    • Mango – mango juice + mango essence
    • Raspberry – raspberry juice + vanilla essence
    • Strawberry – strawberry juice + strawberry extract
    • Mixed berries – mixed berry juice + vanilla essence
     
    You can use any of the flavors mentioned above to create an eggless pastry of your choice.
     
     

    NUTRITION

    Calories: 276kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 158mg | Fiber: 1g | Sugar: 18g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

    I am so glad that you're here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let's cook together. ❤ More About Me
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