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 crumble cake. After trying my hands on pineapple upside down cake, I have been wanting to make a eggless pineapple pastry for quite some time. So here I am sharing my delicious recipe with you today! Pineapple pastries are easy to make and tastes divine.
RECIPE DETAIL – Ingredient list is divided in 3 parts- dry ingredients, wet ingredients 1 and 2. After sifting dry ingredients, set it aside. Proceed with the next step- mixing of wet ingredients 2. Finally prepare wet ingredients 1 and combine all of them together.
For this recipe, I have baked two cake sheets. Cake sheets are thinner than standard cakes, but if you prefer a thick sheet than bake the same recipe in a square/loaf cake pan. Instead of tofu unsweetened applesauce can be used.
Before we begin frosting, make sure the cake has cooled down completely. Feel free to chill it in the refrigerator for 30 minutes. This pastry/cake needs a lot of frosting, so follow this recipe to your very own homemade whipped cream – you can also use store bought whipped cream. Unlike the buttercream topping, whipped cream topping is extremely light and fluffy – the frosting process may take time.
Poke holes in cake sheets and pour pineapple juice over it – do not pour too much. Layer the cake sheet with cream – pineapple mixture and place the other sheet on top. Finish the cake/pastry with lots of cream-pineapple mixture. Decorate as you please, top with pineapple chunks, cherries and edible cake decorations.
P.S. THIS RECIPE MAKES 1 SHEET CAKE,IF YOU PLAN TO MAKE 2 SHEET CAKES LIKE ME DOUBLE THE RECIPE.
Cut into slices and enjoy a slice of sweet and yummy pineapple pastry!! Incredibly delicious and sinfully divine!!