Pineapple Cake Recipe

By | Published | Cakes, Pineapple | One Comment

Ingredients
Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence)
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar

Method
Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple.
Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.
Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Feel free to comment or share your thoughts on this recipe of Pineapple Cake from Awesome Cuisine.

One thought on “Pineapple Cake

  1. Anonymous said on February 19, 2008 at 5:37 am

    give the recipe for making cake first

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