🍍 Eggless Pineapple Pastry Cake – Light, Creamy & Refreshing

 Inspired by classic Indian bakery pastries, this pineapple cake is light, fruity, and a nostalgic favourite. Originally made famous in Indian bakeries, this version is completely eggless, with juicy pineapple chunks and fresh whipped cream — perfect for birthdays and special moments.

🧾 Ingredients:

🧁 For the Cake:

• 1½ cups all-purpose flour (maida)

• 1 cup condensed milk

• ½ cup milk

• ¼ cup oil or butter

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp vanilla essence

• 1 tbsp lemon juice or vinegar

• Pinch of salt

🍍 For Filling & Frosting:

• 1 cup chopped pineapple (canned or fresh)

• 1 cup pineapple juice or sugar syrup

• 1½ cups whipped cream (chilled & beaten)

• Cherries or pineapple slices for topping

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👩‍🍳 Steps:

For Cake:

1. Preheat oven to 180°C. Grease and line a round tin.

2. Mix condensed milk, milk, oil, and vanilla. Add vinegar.

3. In a separate bowl, sift flour, baking powder, baking soda, salt.

4. Combine wet and dry ingredients to make a smooth batter.

5. Pour into tin and bake for 30–35 minutes or until a toothpick comes clean.

6. Cool and slice into layers.

For Frosting:

1. Soak cake layers with pineapple juice or syrup.

2. Spread whipped cream and chopped pineapple between layers.

3. Cover the cake with whipped cream and decorate with pineapple and cherries.

💌 Personal Note:

This is the cake of my childhood memories — simple, soft, juicy, and full of pineapple flavour. Perfect for making anyone smile!