On the cloud of eggless pineapple pastry recipe

Last Updated : 26 Apr 2016


Recipes 122
  • Servings
  • 5
  • Cook Time
  • 25min
  • Prep Time
  • 20min

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They say the origin of pineapple cake is in Southeast Asia. Pineapple pastry is a sponge cake layered with cream and chopped pineapple, topped with whipped cream. It is a rich, soft, and smooth textured pastry. This fluffy and light summery pastry is not only a favourite among kids but all age groups. Its subtle fragrance is sure to melt your heart. Let us start preparing the recipe now. There are two parts of instruction that you need to follow and I am sure you will amaze yourself with the beautiful result.


  • 2 cups white flour (maida)
  • 2 teaspoon baking powder
  • 0.5 cup butter
  • 1 1/2 cups powdered sugar
  • 0.5 cup water
  • 0.75 cup yogurt
  • 1 teaspoon vanilla essence
  • 0.25 teaspoon salt
  • 2 inch round or square cake tins
  • 1 cup finely chopped pineapples
  • 3 tablespoon pineapple juice/syrup
  • 3 cups chilled cream
  • 1/4 cup icing sugar
  • Pineapple slices for garnish


  • Spread the chopped pineapple over it in a layer
  • Then spread a layer of cream over this and cover with the second sponge cake
  • Now flip it upside down
  • Sprinkle it with the pineapple juice/syrup
  • Beat icing sugar and cream. Now cover the entire cake beautifully with a layer of cream
  • Decorate with piped whipped cream and pineapple slices



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