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!

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.

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. 

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.

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.

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. 

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. 

15. Layer with whipped cream frosting. 

16. Finally, finish the pineapple pastry with 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.  

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

 Set in refrigerator to chill.

» 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. 

» 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.

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 –